Tyrosinase-aided protein cross-linking: Effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels

Raija Lantto, Eero Puolanne, Kristiina Kruus, Johanna Buchert, Karin Autio

    Research output: Contribution to journal › Article › Scientific › peer-review

    72 Citations (Scopus)

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    Food Science

    Biochemistry, Genetics and Molecular Biology

    Agricultural and Biological Sciences