Cross-linking activity of oxidised tannic acid towards...

Food Chemistry 2010 Vol. 120; Iss. 1

Cross-linking activity of oxidised tannic acid towards mackerel muscle proteins as affected by protein types and setting temperatures

Amjad Khansaheb Balange, Soottawat Benjakul
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Volume:
120
Year:
2010
Language:
english
Pages:
10
DOI:
10.1016/j.foodchem.2009.10.019
File:
PDF, 1.04 MB
english, 2010
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