Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links

Research output: Contribution to conferencePosterResearch


Sisse Jongberg, Linda de Sparra Terkelsen, Rikke Miklos, Marianne Lund Lametsch

Original languageEnglish
Publication date2014
Publication statusPublished - 2014

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ID: 124837733