Effect of ultrasound treatment on the solubility of myofibrillar protein under different salt concentrations

doi:10.13995/j.cnki.11-1802/ts.024905

ZHAO Yingying, LI Sanying, TIAN Jinfeng, FU Lei, JIA Fengxian, LI Ke, WU Lili, BAI Yanhong

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (7) : 197-202.

PDF(4085 KB)

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (7) : 197-202. DOI: 10.13995/j.cnki.11-1802/ts.024905

Effect of ultrasound treatment on the solubility of myofibrillar protein under different salt concentrations

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

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}}, 2021, 47(7): 197-202 https://doi.org/10.13995/j.cnki.11-1802/ts.024905

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(4085 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2020-06-30	2020-10-13	2021-04-15
Issue Date
2021-05-20

Please choose a citation manager

Content to export