Effect of oxidation degree on physiochemical properties and gelling water distribution of pork myofibrillar protein
LI Ling, GUO Yanyun, ZHOU Yi
Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (6) : 97-103.
Effect of oxidation degree on physiochemical properties and gelling water distribution of pork myofibrillar protein
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