Effects of ferulic acid on oxidation and emulsification of meat myofibrillar protein

CHANG Haijun; ZHOU Wenbin; XIE Nana; FENG Min; ZHU Ling

doi:10.13995/j.cnki.11-1802/ts.030959

CHANG Haijun, ZHOU Wenbin, XIE Nana, FENG Min, ZHU Ling

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (8) : 194-200.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (8) : 194-200. DOI: 10.13995/j.cnki.11-1802/ts.030959

Effects of ferulic acid on oxidation and emulsification of meat myofibrillar protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(8): 194-200 https://doi.org/10.13995/j.cnki.11-1802/ts.030959

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Received	Revised	Published
2022-02-06	2022-03-17	2023-04-25
Issue Date
2023-05-16

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