Work

Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products

Year: 2018

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2018.09.024

Authors: Changling Wu, Lingyun Li, Qixin Zhong, Ruying Cai, Peng Wang, Xinglian Xu, Guanghong Zhou, Minyi Han, Qianqian Liu, Tianshuo Hu, Tianchen Yin

Institutions: Nanjing Agricultural University, University of Tennessee at Knoxville

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: closed

Funders: National Natural Science Foundation of China, Earmarked Fund for China Agriculture Research System

Awards: G502300093, G8103488007

OpenAlex ID: W2889846150

FWCI: 3.617

Cites: 39

Cited by: 48

Related to: 10