邓绍林

Lab Master

Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein

Release time:2024-01-02Hits:

Impact Factor:

10.9
Affiliation of Author(s):

食品科技学院
Journal:

FOOD HYDROCOLLOIDS
Co-author:

Gao Tingxuan,Zhao Xue,Li Ran,Bassey Anthony,Bai Yun,Ye Keping,Deng Shaolin,Zhou Guanghong
Document Code:

ot6xu0yywqswuuukxp40i9jyvxkn0rqd
Volume:

123
Page Number:

-
Translation or Not:

no
Date of Publication:

2022-02-01