Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles

Published 2020 View Full Article

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Title
Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles
Authors
Keywords
Oxidation, Pork, Myofibrillar proteins, Gel, Water holding capacity
Journal
FOOD CHEMISTRY
Volume 315, Issue -, Pages 126226
Publisher
Elsevier BV
Online
2020-01-19
DOI
10.1016/j.foodchem.2020.126226

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