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1 Ergebnisse
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From amino acid analysis to improved gel properties: The ro..:
Yan, Xinxin
;
Li, Hong
;
Wang, Xiujuan
...
Food Chemistry: X. 21 (2024) - p. 101123 , 2024
Link:
https://doi.org/10.1016/j.fochx.2024.101123
RT Journal T1
From amino acid analysis to improved gel properties: The role of dl-valine in Landaise goose myofibrillar protein
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fochx.2024.101123&Exemplar=1&LAN=DE A1 Yan, Xinxin A1 Li, Hong A1 Wang, Xiujuan A1 Hu, Zhonghai A1 Li, Jingjun A1 Zheng, Haibo A1 Wang, Jie A1 Zhen, Zongyuan PB Elsevier BV YR 2024 SN 2590-1575 JF Food Chemistry: X VO 21 SP 101123 LK http://dx.doi.org/https://doi.org/10.1016/j.fochx.2024.101123 DO https://doi.org/10.1016/j.fochx.2024.101123 SF ELIB - SuUB Bremen
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