The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze–Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative.
- Resource Type
- Article
- Source
- Foods; Feb2024, Vol. 13 Issue 4, p522, 16p
- Subject
FREEZE-thaw cycles QUINOA PORK SCHIFF bases PROTEINS PROTEIN stability - Language
- ISSN
- 23048158