Binding Capacity between Porcine Myosin and Aldehyde Compounds as Affected by Hydroxyl Radical
DING Anzi, ZHU Meng, QIAO Yu, WANG Lan, XIONG Guangquan, WU Wenjin, LIAO Li, LI Xin, SHI Liu
FOOD SCIENCE . 2019, (4): 75 -80 .  DOI: 10.7506/spkx1002-6630-20170918-250