Effect of Ultrasonic Treatment on the Structural and Oxidation Properties of Chicken Myofibrillar Protein under Low-Salt Conditions
In order to investigate the effect of ultrasound on the structure and physical stability of chicken myofibrillar protein (MP) under low-salt conditions (0.15 mol/L NaCl), as well as the oxidizing effect of free radicals generated by ultrasound on MP, this study investigated the changes in the struct...
| Published in: | Shipin Kexue |
|---|---|
| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-08-01
|
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-16-021.pdf |