Evaluation of oat β-glucan-marine collagen peptide mixed gel and its application as the fat replacer in the sausage products
Crossref DOI link: https://doi.org/10.1371/journal.pone.0233447
Published Online: 2020-05-22
Update policy: https://doi.org/10.1371/journal.pone.corrections_policy
Fan, Rui http://orcid.org/0000-0002-6895-763X
Zhou, Dan
Cao, Xueli
Funding for this research was provided by:
Beijing Advanced Innovation Center for Food Nutrition and Human Health (20161003)
Version of Record valid from 2020-05-22