Effect of lipoxygenase-catalyzed linoleic acid oxidation on the emulsifying properties of porcine myofibrillar protein
LI Ying, LI Baoling, FAN Xin, BAI Xue, HUANG Junrong, CAO Yungang
Food and Fermentation Industries . 2021, (13): 85 -91 .  DOI: 10.13995/j.cnki.11-1802/ts.026256

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