Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links
Sisse Jongberg; Linda de S. Therkelsen; Rikke Miklos; Marianne N. Lund;
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links
Sisse Jongberg; Linda de S. Therkelsen; Rikke Miklos; Marianne N. Lund;