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1 Ergebnisse
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A new enzymatic method for measuring the degree of gelatini..:
Cao, Chuanai
;
Xu, Jingxin
;
Li, Xin
...
Journal of Food Composition and Analysis. 108 (2022) - p. 104451 , 2022
Link:
https://doi.org/10.1016/j.jfca.2022.104451
RT Journal T1 <Title>A new enzymatic method for measuring the degree of gelatinized starch in meat products</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfca.2022.104451&Exemplar=1&LAN=DE A1 Cao, Chuanai A1 Xu, Jingxin A1 Li, Xin A1 Kong, Baohua A1 Wang, Meijuan A1 He, Junjie A1 Liu, Qian PB Elsevier BV YR 2022 SN 0889-1575 JF Journal of Food Composition and Analysis VO 108 SP 104451 LK http://dx.doi.org/https://doi.org/10.1016/j.jfca.2022.104451 DO https://doi.org/10.1016/j.jfca.2022.104451 SF ELIB - SuUB Bremen
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