Study on the thermal denaturation and aggregation of tilapia myosin under different ionic strength conditions

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (1) : 86. DOI: 10.13995/j.cnki.11-1802/ts.014770

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(1): 86 https://doi.org/10.13995/j.cnki.11-1802/ts.014770

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