Dose affected the role of gallic acid on mediating gelling properties of oxidatively stressed Japanese seerfish myofibrillar protein
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DOI: 10.1016/j.lwt.2019.108849
Abstract: Abstract The study investigated effects of gallic acid (GA, 0, 1, 5, 25 and 125 μmol/g) on properties of oxidatively stressed Japanese seerfish myofibrillar protein (MFP). Results showed that GA alleviated carbonyls formation and protected free… read more here.
Keywords: protein; 125 mol; gallic acid; mfp ... See more keywords