| Original language | English |
|---|---|
| Publication date | 2014 |
| Publication status | Published - 2014 |
Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links
Sisse Jongberg, Linda de Sparra Terkelsen, Rikke Miklos, Marianne Lund Lametsch
Research output: Contribution to conference › Poster › Research
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