The effect of spices on the gel properties of low-sodium myofibrillar protein in oxidation system

WEI Na, ZHANG Jianhua, XIA Yangyi

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (12) : 95-101.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (12) : 95-101. DOI: 10.13995/j.cnki.11-1802/ts.026495

The effect of spices on the gel properties of low-sodium myofibrillar protein in oxidation system

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(12): 95-101 https://doi.org/10.13995/j.cnki.11-1802/ts.026495

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