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

Publication date: Available online 5 June 2021Source: Food ChemistryAuthor(s): Chao Xue, Juan You, Huimin Zhang, Shanbai Xiong, Tao Yin, Qilin Huang

Source: Food Chemistry - June 9, 2021 Category: Food Science Source Type: research