Work

Effect of pH on oxidation and hydrolysis of myofibrillar protein and the ability to bind heptanal

Year: 2025

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2025.116841

Authors: Xia Hu, Qingzhe Dou, Mengtong Li, Qiang Wang, Baohua Kong, Qian Chen

Institution: Northeast Agricultural University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4411148317

FWCI: 4.664

Cites: 32

Cited by: 8

Related to: 10