Effect of the amount of red yeast red on the functional properties and structure of pork myofibrillar protein

LI Yixuan; WANG Yue; LU Xiaochuan; KANG Mengyao; SHANG Yongbiao

doi:10.13995/j.cnki.11-1802/ts.021983

LI Yixuan, WANG Yue, LU Xiaochuan, KANG Mengyao, SHANG Yongbiao

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (2) : 173-179.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (2) : 173-179. DOI: 10.13995/j.cnki.11-1802/ts.021983

Effect of the amount of red yeast red on the functional properties and structure of pork myofibrillar protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(2): 173-179 https://doi.org/10.13995/j.cnki.11-1802/ts.021983

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Received	Published
2019-08-14	2020-01-25
Issue Date
2020-03-13

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