FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (6): 27-33.doi: 10.7506/spkx1002-6630-20210331-387
• Food Chemistry • Previous Articles Next Articles
DENG Xiaorong, LEI Yongdong, LIU Juan, LU Shiling, ZHANG Jian
Online:
2022-03-25
Published:
2022-03-28
CLC Number:
DENG Xiaorong, LEI Yongdong, LIU Juan, LU Shiling, ZHANG Jian. Effect of Fenton Oxidation Treatment on Structural and Functional Properties of Myofibrillar Proteins in Esox lucius Muslce[J]. FOOD SCIENCE, 2022, 43(6): 27-33.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210331-387
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