Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins
Release time:2024-01-02Hits:
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Impact Factor:
4.41
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Affiliation of Author(s):
食品科技学院
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Journal:
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
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Co-author:
薛思雯,徐幸莲,单慧敏,王虎虎,杨静 ,周光宏
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Document Code:
a3p92p9exq6ol9hiw2iz29s5bfr8stwf
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Volume:
45
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Page Number:
354-360
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Translation or Not:
no
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Date of Publication:
2018-01-01
