Potential mechanism of different gelation properties of white and red muscle fibre from crocodile (Crocodylus siamensis) meat: Study of myofibrillar protein
Release time:2023-12-31Hits:
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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:
肖红梅,吴颖峰,刘佳,周磊,曾宪明,赵雪
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Document Code:
eeheocgaj481ia1t5r8uqboj1lqjv1yi
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Volume:
143
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Page Number:
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Translation or Not:
no
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Date of Publication:
2021-01-01
