The effect of peroxyl radicals on the physicochemical properties and structure of rabbit meat myofibril protein

CHEN Xiaosi, HE Zhifei, WANG Zefu, LI Hongjun

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (8) : 54-61.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (8) : 54-61. DOI: 10.13995/j.cnki.11-1802/ts.025385

The effect of peroxyl radicals on the physicochemical properties and structure of rabbit meat myofibril protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(8): 54-61 https://doi.org/10.13995/j.cnki.11-1802/ts.025385

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