scholarly journals Effect of pH on the interaction of volatile compounds with the myofibrillar proteins of duck meat

2017 ◽  
Vol 96 (6) ◽  
pp. 1963-1969 ◽  
Author(s):  
Q.L. Yang ◽  
X.W. Lou ◽  
Y. Wang ◽  
D.D. Pan ◽  
Y.Y. Sun ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Myofibrillar Proteins ◽  
Effect Of Ph

Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds

2019 ◽  
Vol 287 ◽  
pp. 93-99 ◽  
Author(s):  
Hui Shen ◽  
Mouming Zhao ◽  
Weizheng Sun
Keyword(s):  
Myofibrillar Proteins ◽  
Effect Of Ph

Generation of non-protein nitrogen and volatile compounds by Penicillium chrysogenum Pg222 activity on pork myofibrillar proteins

2005 ◽  
Vol 22 (6) ◽  
pp. 513-519 ◽  
Author(s):  
María J. Benito ◽  
Félix Núñez ◽  
María G. Córdoba ◽  
Alberto Martín ◽  
Juan J. Córdoba
Keyword(s):  
Volatile Compounds ◽  
Penicillium Chrysogenum ◽  
Myofibrillar Proteins ◽  
Protein Nitrogen

Effect of pH on the preparation of edible films based on fish myofibrillar proteins

2003 ◽  
Vol 69 (5) ◽  
pp. 1026-1032 ◽  
Author(s):  
YUSUKE SHIKU ◽  
PATRICIA YUCA HAMAGUCHI ◽  
MUNEHIKO TANAKA
Keyword(s):  
Edible Films ◽  
Myofibrillar Proteins ◽  
Effect Of Ph
Sign in / Sign up

Export Citation Format

Share Document