Effect of different thermal processing methods and thermal core temperatures on the protein structure and in vitro digestive characteristics of beef
Release time:2024-12-18Hits:
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Impact Factor:
7.516
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Affiliation of Author(s):
食品科技学院
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Journal:
FOOD CHEMISTRY
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Co-author:
Gong Yao,Feng Meiqin,Sun Jian
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Correspondence Author:
SJ
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Document Code:
2c9e868c93910dfe0193b47f43f96318
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Volume:
464
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Translation or Not:
no
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Date of Publication:
2025-02-01
