Wang, Shuangxi <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2017.09.114  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cinnamates--pharmacology<br/>Depsides--pharmacology<br/>Emulsions--chemistry<br/>Gels--chemistry<br/>Meat--analysis<br/>Muscle Proteins--chemistry<br/>Myofibrils--chemistry<br/>Oxidation-Reduction<br/>Oxidative Stress--drug effects<br/>Rheology<br/>Sodium Chloride--analysis<br/>Swine<br/>Rosmarinic Acid