邓绍林

Lab Master

Effect of high-pressure treatment on the heat-induced emulsion gelation of rabbit myosin

Release time:2024-01-02Hits:

Impact Factor:

6.0
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

Bai Yun,Zhang Yulong,Cui Xuhai,Deng Shaolin,Gao Tingxuan,Sun Xiaomei,Zhou Guanghong,Xu Xinglian
Document Code:

2c9e868c8123bea70181295ac84d02f4
Volume:

154
Translation or Not:

no
Date of Publication:

2022-01-15