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Published in 2019 at "Biomolecules"
DOI: 10.3390/biom9090442
Abstract: Protein denaturation in frozen minced fillets (Ehrenberg’s Snapper), stored at −25 °C was studied; 50.0 mg biomass/50g mince fillets treated with cinnamon, cumin, turmeric, garlic, ginger and 25.0 mg of vitamin C were used to…
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Keywords:
mince fillets;
effect;
denaturation;
ehrenberg snapper ... See more keywords