Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking - Staff

Department of Biomedical Sciences

Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking

Research output: Contribution to journal › Journal article › peer-review

Sisse Jongberg
Linda de S. Terkelsen
Rikke Miklos
Lund, Marianne Nissen

Original language	English
Journal	Meat Science
Volume	100
Pages (from-to)	2-9
Number of pages	8
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2014.09.003
Publication status	Published - 2015

ID: 124951121