Oxidative protection effect of garlic powder on yak myofibrillar protein in vitro

LI Jinjin, TANG Shanhu, LI Sining, LI Qiongshuai, MO Ran

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (14) : 145-152.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (14) : 145-152. DOI: 10.13995/j.cnki.11-1802/ts.028625

Oxidative protection effect of garlic powder on yak myofibrillar protein in vitro

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(14): 145-152 https://doi.org/10.13995/j.cnki.11-1802/ts.028625

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