|
Effects of NaCl on the interactions between neomethyl hesperidin dihydrochalcone and pork myofibrillar protein: Their relevance to gelation properties |
|
|
|
Titel: |
Effects of NaCl on the interactions between neomethyl hesperidin dihydrochalcone and pork myofibrillar protein: Their relevance to gelation properties |
Auteur: |
Wang, Mengyuan Chen, Lin Han, Bofu Wang, Renzheng Liu, Yaping Fan, Xiaojing Lv, Xin Huang, Feng Han, Minyi Kang, Zhuangli Feng, Xianchao Mazurenko, Igor |
Verschenen in: |
Food research international |
Paginering: |
Jaargang 162 () nr. PA pagina's p. |
Jaar: |
2022 |
Inhoud: |
|
Uitgever: |
Elsevier Ltd |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
|
|
|
|