Effects of NaCl on gel properties of myofibrillar protein supplemented with serine protease

doi:10.13995/j.cnki.11-1802/ts.024125

LU Yibei, LYU Chunxia, LIAO Huiqi, HU Yuanhui, LEI Yesi, CAO Shaoqian, YANG Hua

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (2) : 78-86.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (2) : 78-86. DOI: 10.13995/j.cnki.11-1802/ts.024125

Effects of NaCl on gel properties of myofibrillar protein supplemented with serine protease

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(2): 78-86 https://doi.org/10.13995/j.cnki.11-1802/ts.024125

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Received	Revised	Published
2020-04-02	2020-09-03	2021-01-25
Issue Date
2021-02-07

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