Active oxygen scavenging activity of egg-yolk protein hydrolysates and their effects on lipid oxidation in beef and tuna homogenates
作者： Senji Sakanaka , Yumi Tachibana
DOI: 10.1016/J.FOODCHEM.2004.11.056
关键词:
摘要: … was added to the TCA/TBA stock solution in a test tube and … protein hydrolysates effectively inhibit lipid oxidation in both … , helping to prevent the formation of off-flavor in meat and fish …
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sci-hub.se 参考文章(42)
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