Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review
Release time:2023-12-30Hits:
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Impact Factor:
18.335
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Affiliation of Author(s):
食品科技学院
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Journal:
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
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Co-author:
赵雪,徐幸莲,周光宏
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Document Code:
v34bs67dudsfwq0245k36n6d2qg27r62
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Volume:
20
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Issue:
1
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Page Number:
924-959
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Translation or Not:
no
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Date of Publication:
2021-01-01
