Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds

Published 2019 View Full Article

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Title
Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds
Authors
Keywords
Myofibrillar proteins, Pyrazine compounds, pH, Protein aggregation, Fluorescence quenching, SPME
Journal
FOOD CHEMISTRY
Volume 287, Issue -, Pages 93-99
Publisher
Elsevier BV
Online
2019-02-22
DOI
10.1016/j.foodchem.2019.02.060

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