In Vitro Digestion Properties of Tea Polyphenol Fish Sausage and Its Immunomodulatory Effect in Mice
In order to investigate the in vitro digestive properties of tea polyphenol fish sausage, protein digestibility, particle size, free amino acid content, thiobarbituric acid value and DPPH radical scavenging rate of surimi with different digestion time were studied, and a model was set up with groupi...
保存先:
| 主要な著者: | , , , , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Chinês |
| 出版事項: |
The editorial department of Science and Technology of Food Industry
2024-12-01
|
| シリーズ: | Shipin gongye ke-ji |
| 主題: | |
| オンライン･アクセス: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010003 |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|