Combination of high pressure and heat on the gelation of chicken myofibrillar proteins
Release time:2024-01-01Hits:
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Impact Factor:
4.553
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Affiliation of Author(s):
食品科技学院
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Journal:
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
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Co-author:
郑海波,韩敏义,白云,徐幸莲,周光宏
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Document Code:
7ljxm567f4irv6fg1m4nuy2w1em5kbxu
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Volume:
52
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Page Number:
122-130
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Translation or Not:
no
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Date of Publication:
2019-01-01
