Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition

作者：Chao Xue, Juan You, Huimin Zhang, Shanbai Xiong, Tao Yin, Qilin Huang · 发表于：Food Chemistry · 年份：2021 · DOI：10.1016/j.foodchem.2021.130304 · 被引用次数：136 · 研究领域：Meat and Animal Product Quality、Proteins in Food Systems、Microencapsulation and Drying Processes