Effect of Capsaicin and Dihydrocapsaicin in Capsicum on Myofibrillar Protein in Duck Meat
Spice and its extracts have gained widespread utilization as natural and eco-friendly additives, imparting enhancements in flavor, color, and antioxidative attributes to meat-based products. This work aims to study the effect mechanism of capsaicin (CA) and dihydrocapsaicin (DI) in capsicum (chili p...
Na minha lista:
| Principais autores: | , , , |
|---|---|
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI AG
2023-09-01
|
| Serier: | Foods |
| Fag: | |
| Online adgang: | https://www.mdpi.com/2304-8158/12/19/3532 |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|