Código QR (código de barras bidimensional)

Improvement of oxidized myofibrillar protein gel properties by black rice extract

In order to investigate the effects of black rice extract (BE) on the composition of oxidized myofibrillar protein (MP) gel, different concentrations of BE (0, 10, 20, 50 mg g−1) were analyzed experimentally. Results revealed that the addition of small doses of BE significantly inhibited the formati...

Fuld beskrivelse

Na minha lista:
Principais autores: Huali Wang, Matthew Kay, Daojiu Zhang, Guijie Chen, Xiang Li
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2024-03-01
Serier:Food Chemistry: X
Fag:
Black rice extract
Myofibrillar protein
Oxidation
Physicochemical properties
Gel properties
Online adgang:http://www.sciencedirect.com/science/article/pii/S259015752400004X
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker