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1 Ergebnisse
1
Whey Protein Hydrolysates Improved the Oxidative Stability ..:
Liu, Chunyun
;
Kong, Lingru
;
Yu, Pengjuan
...
Foods. 11 (2022) 14 - p. 2133 , 2022
Link:
https://doi.org/10.3390/foods11142133
RT Journal T1
Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods11142133&Exemplar=1&LAN=DE A1 Liu, Chunyun A1 Kong, Lingru A1 Yu, Pengjuan A1 Wen, Rongxin A1 Yu, Xiaobo A1 Xu, Xinglian A1 Peng, Xinyan PB MDPI AG YR 2022 SN 2304-8158 JF Foods VO 11 IS 14 SP 2133 LK http://dx.doi.org/https://doi.org/10.3390/foods11142133 DO https://doi.org/10.3390/foods11142133 SF ELIB - SuUB Bremen
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