l -histidine improves water retention of heat-induced gel of chicken breast myofibrillar proteins in low ionic strength solution
Chen, Xing, Li, Yong, Zhou, Ruiyun, Liu, Zhaiming, Lu, Fengzhi, Lin, Huang, Xu, Xinglian, Zhou, GuanghongVolume:
51
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13086
Date:
May, 2016
File:
PDF, 585 KB
english, 2016