Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein.
Xia T, Xu Y, Zhang Y, Xu L, Kong Y, Song S, Huang M, Bai Y, Luan Y, Han M, Zhou G, Xu X.
Xia T, et al. Among authors: xu l, xu x, xu y.
Food Chem. 2022 Aug 1;384:132368. doi: 10.1016/j.foodchem.2022.132368. Epub 2022 Feb 7.
Food Chem. 2022.
PMID: 35196593