Work

Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage

Year: 2019

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2019.107973

Authors: Jingrong Cheng, Liang Xu, Rong Xiang, Xueming Liu, Mingjun Zhu

Institutions: Guangdong Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, South China University of Technology, Kashi University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: National Natural Science Foundation of China, Natural Science Foundation of Guangdong Province, Guangzhou Science and Technology Program key projects, Science and Technology Planning Project of Guangdong Province

Awards: G1026462431, G250160327, G3317354520, G4349705583, G5103301990, G6436042968, G6856751559, G7428082810, G8565180295, G8680538357

OpenAlex ID: W2980596173

FWCI: 8.849

Cites: 41

Cited by: 88

Related to: 10