Effects of soy protein and its hydrolysates on the formation of heterocyclic aromatic amines in roasted pork
Author:
Funder
National Natural Science Foundation of China
Anhui Academy of Agricultural Sciences
Major Science and Technology Projects in Anhui Province
Publisher
Elsevier BV
Subject
Food Science
Reference39 articles.
1. Storage stability of soy protein isolate films incorporated with mango kernel extract at different temperature;Adilah;Food Hydrocolloids,2019
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3. Application of soy protein hydrolysates in the emerging functional foods: A review;Ashaolu;International Journal of Food Science and Technology,2020
4. The effect of whole carcase medium voltage electrical stimulation, tenderstretching and longissimus infusion with actinidin on alpaca meat quality;Biffin;Meat Scientce,2020
5. Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein;Cao;Food Hydrocolloids,2020
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