Effect of Partially Substituting NaCl by Calcium Diglutamate on Heat-Induced Gelation and Emulsification Properties of Rabbit Myofibrillar Proteins
Year: 2014
Type: article
Source: Food Science
Author: Chang Chen-x
Institution: Ningbo University
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2349173159