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Controlled Formation of Emulsion Gels Stabilized by Salted Myofibrillar Protein under Malondialdehyd
  • ISSN号：0021-8561
  • 期刊名称：Journal of Agricultural and Food Chemistry
  • 时间：2015.4.15
  • 页码：3766-3777
  • 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： Zhou, Feibai|Sun, Weizheng|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
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