于小波

Senior Lab Master

Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate

Release time:2024-01-01Hits:

Impact Factor:

5.5
Affiliation of Author(s):

食品科技学院
Journal:

FOODS
Co-author:

Zhu Xueshen,Zhang Jiaxin,Liu Shaohua,Gu Ying,Yu Xiaobo,Gao Feng,Wang Renlei
Document Code:

2c9e868c853f8ed501854bfc33b04ac9
Volume:

11
Issue:

7
Translation or Not:

no
Date of Publication:

2022-04-01