Crossmark

Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages

Published Online: 2022-06-16

Published Print: 2022-08

Authors

Li, Qian

Liu, Jing

Cao, Lichuang

Zhang, Longteng

Bredie, Wender L. P.

Otte, Jeanette

Lametsch, René https://orcid.org/0000-0002-4189-806X
License Information

Text and Data Mining valid from 2022-06-16

Version of Record valid from 2022-06-16
More Information

Article History

Received: 11 February 2022

Accepted: 6 June 2022

First Online: 16 June 2022

Declarations

:

: The authors declare no competing interests.

Document is current