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机译:猪肉肉冷藏中的硫醇氧化和蛋白质交联形成,加入牛至,迷迭香或大蒜精油
Department of Food Technology, Nutrition and Food Science, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, Spain;
Food Chemistry, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark;
Food Chemistry, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark;
Food Chemistry, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark;
Pork patties; Thiol oxidation; Protein cross-linking; Rosemary; Garlic; Oregano;
机译:日粮大豆油对猪肉冷藏中脂质和蛋白质氧化的影响
机译:“基于牛至,迷迭香和大蒜精油的乳清蛋白基可食膜的抗菌活性”勘误表[Food Res。诠释39(2006)639-644]
机译:含牛至,迷迭香和大蒜精油的乳清蛋白基可食膜的抗菌活性
机译:肉桂,迷迭香和牛至精油纳米乳液用作芹菜汁的抗微生物
机译:牛至精油和鞣酸对绞碎鸡肉的储存稳定性和质量的影响。
机译:鲜蒜对冷藏过程中猪肉馅饼脂质氧化和微生物变化的影响
机译:分别和组合加入牛至精油,大蒜和番茄制剂的影响储存过程中真空包装碎片的稳定性