Advances on the effects of ultra-high pressure on myofibrillar protein structure and its gel properties

LI Zhao, LI Ningning, LIU Yu, ZHAO Shengming, KANG Zhuangli, ZHU Mingming, JI Hongfang, HE Hongju, MA Hanjun

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (21) : 304-309.

PDF(1000 KB)
PDF(1000 KB)
Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (21) : 304-309. DOI: 10.13995/j.cnki.11-1802/ts.024364

Advances on the effects of ultra-high pressure on myofibrillar protein structure and its gel properties

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(21): 304-309 https://doi.org/10.13995/j.cnki.11-1802/ts.024364

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(1000 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉