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Influence of salting process on the structure and in vitro digestibility of actomyosin
Salting process is widely used in the process of meat products, whereas few studies have revealed the digestibility of actomyosin after salting treatment, which is closely related with the nutrition of meat. This work reported effect of salting on the structural change and digestibility of actomyosi...
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| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7171045/ https://ncbi.nlm.nih.gov/pubmed/32327787 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04210-w |
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