Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations
Release time:2024-01-01Hits:
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Impact Factor:
4.0
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Affiliation of Author(s):
资产管理与后勤保障处
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Journal:
LWT-FOOD SCIENCE AND TECHNOLOGY
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Co-author:
冯美琴,潘丽华,杨雪,孙健,徐幸莲,周光宏
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Correspondence Author:
SJ
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Document Code:
b0i7wtf1m5de0om45v2g1rqnvb5ztt4x
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Volume:
87
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Page Number:
361-367
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Translation or Not:
no
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Date of Publication:
2018-01-01
