Effect of the amount of red yeast red on the functional properties and structure of pork myofibrillar protein
LI Yixuan, WANG Yue, LU Xiaochuan, KANG Mengyao, SHANG Yongbiao
Food and Fermentation Industries . 2020, (2): 173 -179 .  DOI: 10.13995/j.cnki.11-1802/ts.021983

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