Research progress on the effect of polyphenols on the structural and functional properties of myofibrillar protein

LI Yali; XU Yujuan; XU Xinglian

doi:10.13995/j.cnki.11-1802/ts.026950

LI Yali, XU Yujuan, XU Xinglian

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (19) : 296-306.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (19) : 296-306. DOI: 10.13995/j.cnki.11-1802/ts.026950

Research progress on the effect of polyphenols on the structural and functional properties of myofibrillar protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(19): 296-306 https://doi.org/10.13995/j.cnki.11-1802/ts.026950

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Received	Revised
2021-02-07	2021-03-19
Issue Date
2021-11-04

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