Effect and mechanism of succinylation modification on emulsification characteristics of porcine liver protein

GUO Chenchen, GENG Hongqing, XU Yi, TANG Yongxin, SHANG Yongbiao

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (12) : 202-208.

PDF(5569 KB)
PDF(5569 KB)
Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (12) : 202-208. DOI: 10.13995/j.cnki.11-1802/ts.035927

Effect and mechanism of succinylation modification on emulsification characteristics of porcine liver protein

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(12): 202-208 https://doi.org/10.13995/j.cnki.11-1802/ts.035927

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(5569 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉