Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties
Release time:2024-01-02Hits:
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Impact Factor:
5.383
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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:
许玉娟,董铭,唐长波,韩敏义,徐幸莲,周光宏
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Document Code:
zg49b2r33bptcub1mu7p4ur661i62kaq
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Volume:
117
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Issue:
108664
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Page Number:
0-0
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Translation or Not:
no
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Date of Publication:
2020-01-01
