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Effect mechanism of capsaicin and dihydrocapsaicin in chili on the oxidative stability of myoglobin in duck meat

Fuente: Wiley Open Access

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Détails bibliographiques
Auteurs principaux:	Ruifang Wu, Yuqing Xie, Lingling Zhao, Caiqi Fu, Wenjie He, Danjun Guo, Wei Xu, Yang Yi, Hongxun Wang
Format:	Artículo Open Access
Publié:	Wiley 2024
Sujets:	Journal of the Science of Food and Agriculture
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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