The influence of piperine on oxidation-induced porcine myofibrillar protein gelation behavior and fluorescent advanced glycation end products formation in model systems
| العنوان: | The influence of piperine on oxidation-induced porcine myofibrillar protein gelation behavior and fluorescent advanced glycation end products formation in model systems |
|---|---|
| المؤلفون: | Ligang Yu, Xiaoyue Zhang, Wenyan Sun, Guang Shen, Yukun Yang, Maomao Zeng |
| المصدر: | Food Chemistry. 420:136119 |
| بيانات النشر: | Elsevier BV, 2023. |
| سنة النشر: | 2023 |
| مصطلحات موضوعية: | General Medicine, Food Science, Analytical Chemistry |
| تدمد: | 0308-8146 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::fe9f00787d683844ae8b30b43377e88d https://doi.org/10.1016/j.foodchem.2023.136119 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........fe9f00787d683844ae8b30b43377e88d |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 03088146 |
|---|