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Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant

The water-holding capacity (WHC) is among the key factors in determining the quality of meat and its value, which is strongly influenced by the content and quality of the connective tissue proteins like collagen. Therefore, the factors that influence the proteins’ stability, e.g., pH, ionic strength...

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Detalhes bibliográficos
Publicado no:Foods
Main Authors: Lucarini, Massimo, Durazzo, Alessandra, Sciubba, Fabio, Di Cocco, Maria Enrica, Gianferri, Raffaella, Alise, Mosè, Santini, Antonello, Delfini, Maurizio, Lombardi-Boccia, Ginevra
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2020
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Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7231291/
https://ncbi.nlm.nih.gov/pubmed/32290387
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9040480
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