Preparation and characterization of edible myofibrillar protein-based film incorporated with grape seed procyanidins and green tea polyphenol

出版年份 2015 全文链接

标题

作者

关键词

Myofibrillar protein film, Phenolic compound, Film properties, Phenol-protein crosslinking

出版物

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 64, Issue 2, Pages 1042-1046

出版商

Elsevier BV

发表日期

2015-07-17

DOI

10.1016/j.lwt.2015.07.006

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