Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition
Chao Xue, Juan You, Huimin Zhang, Shanbai Xiong, Tao Yin, Qilin Huang
Topics & Concepts
HexanalChemistryIonic strengthAdsorptionNonanalOdorPhycocyaninChromatographyOrganic chemistryAqueous solutionGeneticsBacteriaBiologyCyanobacteriaMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes