The mechanism of linoleic acid oxidation-induced changes in water retention of Dazu black goat myofibrillar protein

ZHONG Yujie; WU Xuan; JIANG Yi; TIAN Bing; YANG Jixia; CHEN Yingjuan; TAO Xiaoqi

doi:10.13995/j.cnki.11-1802/ts.028018

ZHONG Yujie, WU Xuan, JIANG Yi, TIAN Bing, YANG Jixia, CHEN Yingjuan, TAO Xiaoqi

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (10) : 48-55.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (10) : 48-55. DOI: 10.13995/j.cnki.11-1802/ts.028018

The mechanism of linoleic acid oxidation-induced changes in water retention of Dazu black goat myofibrillar protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(10): 48-55 https://doi.org/10.13995/j.cnki.11-1802/ts.028018

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Received	Revised	Published
2021-05-18	2021-06-17	2022-05-25
Issue Date
2022-06-10

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