Effects of verbena oil combined with flaxseed gum on the structure and biochemical characteristics of myofibrillar protein in turbot

LIU Feng; XIE Jing

doi:10.13995/j.cnki.11-1802/ts.022019

LIU Feng, XIE Jing

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (1) : 104-111.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (1) : 104-111. DOI: 10.13995/j.cnki.11-1802/ts.022019

Effects of verbena oil combined with flaxseed gum on the structure and biochemical characteristics of myofibrillar protein in turbot

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(1): 104-111 https://doi.org/10.13995/j.cnki.11-1802/ts.022019

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Received	Published
2019-08-18	2020-01-15
Issue Date
2020-03-27

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