Hydrolyzed collagen as a partial fat substitute in chicken burgers produced with white striping meat.
水解胶原蛋白作为部分脂肪替代品用于以白条纹鸡肉制成的鸡肉汉堡中
期刊:Poultry Science
影响因子:4.2
doi:10.1016/j.psj.2024.104622
Pavanello Ana Clara L, Catarino Rebeca P F, Portela Claudimara da S, da Silva Jaquellyne B M D, Mascareli VinÃcius A B, da Costa Viviane L L, Vicenzi Bárbara G, Mendonça Fernanda J, Prudencio Sandra H, Pimentel Tatiana C, Soares Adriana L
