Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations.

Wang, Shuangxi

Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations. [electronic resource] - Food chemistry Mar 2018 - 50-57 p. digital

Publication Type: Journal Article

1873-7072

10.1016/j.foodchem.2017.09.114 doi


Animals
Cinnamates--pharmacology
Depsides--pharmacology
Emulsions--chemistry
Gels--chemistry
Meat--analysis
Muscle Proteins--chemistry
Myofibrils--chemistry
Oxidation-Reduction
Oxidative Stress--drug effects
Rheology
Sodium Chloride--analysis
Swine
Rosmarinic Acid