Cross-linking activity of oxidised tannic acid towards mackerel muscle proteins as affected by protein types and setting temperatures

Published 2009 View Full Article

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Title
Cross-linking activity of oxidised tannic acid towards mackerel muscle proteins as affected by protein types and setting temperatures
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 120, Issue 1, Pages 268-277
Publisher
Elsevier BV
Online
2009-10-15
DOI
10.1016/j.foodchem.2009.10.019

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