Effects of ethanol treatment on rheological and gel properties of chicken myofibrillar protein
Culinary wine is often used to marinate meat products before cooking to remove unfavorable flavors. However, the effects of ethanol as the main component in culinary wine on the main proteins in meat products are not clear. Therefore, we studied the effects of ethanol treatment on the microstructure...
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| 主要な著者: | , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Taylor & Francis Group
2019-01-01
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| シリーズ: | CyTA - Journal of Food |
| 主題: | |
| オンライン･アクセス: | http://dx.doi.org/10.1080/19476337.2018.1562497 |
| タグ: |
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