×
模态框（Modal）标题
在这里添加一些文本
Close
Close
Submit
Cancel
Confirm
×
模态框（Modal）标题
×
Toggle navigation
Home
About Journal
About Journal
Editorial Board
Editor-in-chief
Guidelines for Authors
Guidelines for Authors
Instruction for Authors
Pubication Ethics
Contact Us
中文
The effect of peroxyl radicals on the physicochemical properties and structure of rabbit meat myofibril protein
CHEN Xiaosi, HE Zhifei, WANG Zefu, LI Hongjun
Food and Fermentation Industries . 2021, (
8
): 54 -61 . DOI: 10.13995/j.cnki.11-1802/ts.025385
