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Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins
  • ISSN号：1935-5130
  • 期刊名称：Food and Bioprocess Technology
  • 时间：2013.7
  • 页码：1703-1712
  • 相关项目：蛋白质氧化对猪肉肌原纤维蛋白结构与乳化特性影响的机理研究
作者： Sun, Weizheng|Zhou, Feibai|Sun, Da-Wen|Zhao, Mouming|
同期刊论文项目
蛋白质氧化对猪肉肌原纤维蛋白结构与乳化特性影响的机理研究
期刊论文 10 著作 1
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