白云

Senior Lab Master

Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein

Release time:2024-01-01Hits:

Impact Factor:

8.6
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Xia Tianlan,Xu Yujuan,Zhang Yulong,Xu Lina,Kong Yawen,Song Shangxin,Huang Mingyuan,Bai Yun,Luan Yi,Han Minyi,Zhou Guanghong,Xu Xinglian
Document Code:

2c9e868c8552f48a018556e22d964a02
Volume:

384
Translation or Not:

no
Date of Publication:

2022-08-01