| 000 | 01431 a2200433 4500 | ||
|---|---|---|---|
| 005 | 20250517184724.0 | ||
| 264 | 0 | _c20180717 | |
| 008 | 201807s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2017.09.114 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aWang, Shuangxi | |
| 245 | 0 | 0 |
_aDose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations. _h[electronic resource] |
| 260 |
_bFood chemistry _cMar 2018 |
||
| 300 |
_a50-57 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aCinnamates _xpharmacology |
| 650 | 0 | 4 |
_aDepsides _xpharmacology |
| 650 | 0 | 4 |
_aEmulsions _xchemistry |
| 650 | 0 | 4 |
_aGels _xchemistry |
| 650 | 0 | 4 |
_aMeat _xanalysis |
| 650 | 0 | 4 |
_aMuscle Proteins _xchemistry |
| 650 | 0 | 4 |
_aMyofibrils _xchemistry |
| 650 | 0 | 4 | _aOxidation-Reduction |
| 650 | 0 | 4 |
_aOxidative Stress _xdrug effects |
| 650 | 0 | 4 | _aRheology |
| 650 | 0 | 4 |
_aSodium Chloride _xanalysis |
| 650 | 0 | 4 | _aSwine |
| 650 | 0 | 4 | _aRosmarinic Acid |
| 700 | 1 | _aZhang, Yumeng | |
| 700 | 1 | _aChen, Lin | |
| 700 | 1 | _aXu, Xinglian | |
| 700 | 1 | _aZhou, Guanghong | |
| 700 | 1 | _aLi, Zhixi | |
| 700 | 1 | _aFeng, Xianchao | |
| 773 | 0 |
_tFood chemistry _gvol. 243 _gp. 50-57 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2017.09.114 _zAvailable from publisher's website |
| 999 |
_c27796517 _d27796517 |
||