Effect of epigallocatechin gallate/transglutaminase synergistic cross-linking on the flavor of surimi gels
Jinling Li, Ying Mao, Wangyang Shen, Weiping Jin, Shanbai Xiong, Yang Hu
Topics & Concepts
Tissue transglutaminaseChemistryFlavorFood scienceEpigallocatechin gallateGallateBiochemistryPolyphenolEnzymeAntioxidantNuclear chemistryMeat and Animal Product QualitySensory Analysis and Statistical MethodsTea Polyphenols and Effects