Advances on the effects of ultra-high pressure on myofibrillar protein structure and its gel properties
LI Zhao, LI Ningning, LIU Yu, ZHAO Shengming, KANG Zhuangli, ZHU Mingming, JI Hongfang, HE Hongju, MA Hanjun
Food and Fermentation Industries . 2020, (21): 304 -309 .  DOI: 10.13995/j.cnki.11-1802/ts.024364

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