Effects of arginine-glucose Maillard reaction products on the physicochemical and gel properties of chicken myofibrillar protein

作者：Zhangwen Peng, Yue Zhang, Huiqin Wang, Guanzhen Gao, Zhaoshuo Yu, Pik Han Chong, Wei Zhong Ding, Lijing Ke, Jianwu Zhou, Pingfan Rao, Qiang Wang · 发表于：LWT · 年份：2021 · DOI：10.1016/j.lwt.2021.112244 · 被引用次数：17 · 研究领域：Meat and Animal Product Quality、Proteins in Food Systems、Animal Nutrition and Physiology