Effect of lipoxygenase-catalyzed linoleic acid oxidation on the emulsifying properties of porcine myofibrillar protein

LI Ying, LI Baoling, FAN Xin, BAI Xue, HUANG Junrong, CAO Yungang

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (13) : 85-91.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (13) : 85-91. DOI: 10.13995/j.cnki.11-1802/ts.026256

Effect of lipoxygenase-catalyzed linoleic acid oxidation on the emulsifying properties of porcine myofibrillar protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(13): 85-91 https://doi.org/10.13995/j.cnki.11-1802/ts.026256

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