Glutathione-mediated formation of disulfide bonds modulates the properties of myofibrillar protein gels at different temperatures

Publication date: 1 December 2021Source: Food Chemistry, Volume 364Author(s): Bo Chen, Kai Zhou, Yong Xie, Wen Nie, Peijun Li, Hui Zhou, Baocai Xu

Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research