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, (24): 221 -228 .  DOI: 10.13995/j.cnki.11-1802/ts.038074

Powered by Beijing Magtech Co. Ltd,.