Tannic acid-induced changes in water distribution and...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 10

Tannic acid-induced changes in water distribution and protein structural properties of bacon during the curing process

Zhong, Qiang, Li, Haijing, Deng, Siyang, Ren, Yanming, Kong, Baohua, Xia, Xiufang
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Journal:
LWT
DOI:
10.1016/j.lwt.2020.110381
Date:
October, 2020
File:
PDF, 3.18 MB
2020
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