Spectroscopy‐based analysis of the effect of Maillard reaction products on oxidative stability of carp myoglobin
Year: 2024
Type: article
Source: Journal of Food Science
Authors: Jiarong Cao, Haixia Yan, Bo Ye, Yixiao Shen, Ling Liu
Institution: Shenyang Agricultural University
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W4404730896