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1 Ergebnisse
1
Monosaccharide-induced glycation enhances gelation and phys..:
Liu, Xiaohan
;
Tian, Guifang
;
Hou, Yakun
...
Food Chemistry. 428 (2023) - p. 136795 , 2023
Link:
https://doi.org/10.1016/j.foodchem.2023.136795
RT Journal T1
Monosaccharide-induced glycation enhances gelation and physicochemical properties of myofibrillar protein from oyster (Crassostrea gigas)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.136795&Exemplar=1&LAN=DE A1 Liu, Xiaohan A1 Tian, Guifang A1 Hou, Yakun A1 Zhang, Qing A1 Li, Xiaoyan A1 Zuo, Shuojing A1 Zhu, Beiwei A1 Sang, Yaxin PB Elsevier BV YR 2023 SN 0308-8146 JF Food Chemistry VO 428 SP 136795 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.136795 DO https://doi.org/10.1016/j.foodchem.2023.136795 SF ELIB - SuUB Bremen
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