Effects of ionic strength and heating on the characteristics and flavor binding ability of Tibetan mutton myofibrillar protein

FANG Jie, LUO Yihao, SUN Wancheng

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (24) : 221-228.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (24) : 221-228. DOI: 10.13995/j.cnki.11-1802/ts.038074

Effects of ionic strength and heating on the characteristics and flavor binding ability of Tibetan mutton myofibrillar protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(24): 221-228 https://doi.org/10.13995/j.cnki.11-1802/ts.038074

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