Effects of spice extracts on structural and functional properties of oxidation-induced duck myofibrillar protein

MEI Tiantian; TANG Jie; XIA Yangyi; TANG Qi; ZHANG Jianhua; ZHANG Guoxing

doi:10.13995/j.cnki.11-1802/ts.018139

MEI Tiantian, TANG Jie, XIA Yangyi, TANG Qi, ZHANG Jianhua, ZHANG Guoxing

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (7) : 116-122.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (7) : 116-122. DOI: 10.13995/j.cnki.11-1802/ts.018139

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Effects of spice extracts on structural and functional properties of oxidation-induced duck myofibrillar protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(7): 116-122 https://doi.org/10.13995/j.cnki.11-1802/ts.018139

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Received	Revised	Published
2018-06-27	2018-07-25	2019-04-15
Issue Date
2019-05-14

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