Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links
Research output: Contribution to conference › Poster › Research
Documents
- Icomst2014_poster_20140808_rev01
Submitted manuscript, 136 KB, PDF document
| Original language | English |
|---|---|
| Publication date | 2014 |
| Publication status | Published - 2014 |
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ID: 124837733