Title : IMP improves water-holding capacity, physical and sensory properties of heat-induced gels from porcine meat.

Pub. Date : 2014 May

PMID : 24428177






1 Functional Relationships(s)
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Compound Name
Protein Name
Organism
1 IMP at 36 mmol/L enhanced the WHC to the same level as attained by KPP. Inosine Monophosphate keratin 10 Homo sapiens