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Journal: Foods, 2022
Volume: 11
Number: 2133
2133
Article: Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles
Authors: by Chunyun Liu, Lingru Kong, Pengjuan Yu, Rongxin Wen, Xiaobo Yu, Xinglian Xu and Xinyan Peng
Link: https://www.mdpi.com/2304-8158/11/14/2133

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