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

doi:10.13995/j.cnki.11-1802/ts.024364

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.

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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

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{{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

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Received	Revised	Published
2020-05-11	2020-06-16	2020-11-15
Issue Date
2020-12-11

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