Effects of blackberry polysaccharide on the quality improvement of boiled chicken breast

Blackberry polysaccharide was isolated from blackberry powder with 70% ethanol. The crude polysaccharide was composed of 95.44% glucose, 2.01% arabinose, 1.81% galactose and 0.74% glucuronic acid. Chicken breast meat was only marinated with different concentrations of the isolated blackberry polysac...

Descripción completa

Detalles Bibliográficos
Autores principales: He, Yuanju, Zhang, Chang, Zheng, Yimei, Xiong, Huaxing, Ai, Chao, Cao, Hui, Xiao, Jianbo, El-Seedi, Hesham, Chen, Lei, Teng, Hui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10020652/
https://www.ncbi.nlm.nih.gov/pubmed/36935905
http://dx.doi.org/10.1016/j.fochx.2023.100623

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10020652/
https://www.ncbi.nlm.nih.gov/pubmed/36935905
http://dx.doi.org/10.1016/j.fochx.2023.100623

Ejemplares similares