Microcapsule prepared by extruding starch and procyanidins inhibited protein oxidation and improved quality of chicken sausages
Jialin Song(Chinese Academy of Medical Sciences & Peking Union Medical College), Dongliang Zhang(Shandong University of Technology), Hongjun Li(Shandong University of Technology), Min Zhang(Tibet Autonomous Region People's Hospital), Chengye Ma(Shandong University of Technology), Mingming Qi(Arkansas Children's Hospital), Huihui Peng(Shandong University of Technology), Lijun Jiang(Hebei Medical University), Jiahui Qi(Shandong University of Technology)
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