Marinate Research


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Recent Publications

Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products Wu, C., L. Li, Q. Zhong, R. Cai, P. Wang, X. Xu, G. Zhou, M. Han, Q. Liu, T. Hu, and T. Yin.  2018.  LWT - Food Science and Technology, 99: 69-76.