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Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content |
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Titel: |
Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content |
Auteur: |
Zhao, Bing Zhou, Huimin Zhang, Shunliang Pan, Xiaoqian Li, Su Zhu, Ning Wu, Qianrong Wang, Shouwei Qiao, Xiaoling Chen, Wenhua |
Verschenen in: |
Food science and human wellness |
Paginering: |
Jaargang 9 () nr. 4 pagina's 328-337 |
Jaar: |
2020 |
Inhoud: |
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Uitgever: |
KeAi Communications Co. Ltd |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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