Effect of Tea Polyphenols on Physicochemical and Gel Properties of Pork Myofibrillar Protein under oxidative Conditions
LI Ling, JI Hui, KANG Dacheng, ZHOU Yi, GUO Yanyun
FOOD SCIENCE . 2019, (2): 12 -17 .  DOI: 10.7506/spkx1002-6630-20180606-064