Effects of hsian-tsao polysaccharide on myosin gel structure and its binding capacity to flavor compounds
Gang You, Gaigai Niu, Kean Gao, Xiaoling Liu
Topics & Concepts
ChemistryMyosinPolysaccharideFlavorStereochemistryBiochemistryChromatographyMeat and Animal Product QualityFermentation and Sensory AnalysisFood Quality and Safety Studies