Robustness of protein: Using pH shifting and low speed shearing to partially recover conformation and dispersibility of myosin from pale, soft, exudative (PSE)-like chicken breast
Release time:2024-01-01Hits:
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Impact Factor:
6.295
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Affiliation of Author(s):
食品科技学院
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Journal:
LWT-FOOD SCIENCE AND TECHNOLOGY
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Co-author:
杨宗韫,孙健,李震,祁悦,王鹏,徐幸莲
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Document Code:
004uj03xo8lepetjyzmnclmowumawnoz
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Volume:
138
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Page Number:
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Translation or Not:
no
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Date of Publication:
2021-01-01
