Effect of peroxyl radicals on the structure and gel properties of isolated rabbit meat myofibrillar proteins
- 期刊名称International Journal of Food Science & Technology
- 作者Wang, Zhaoming; He, Zhifei; Gan, Xiao; Li, Hongjun
- 印刷ISSN0950-5423
- 文件大小500.73KB
- 发表时间2018-07-12
- DOI10.1111/ijfs.13878
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