FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (6): 9-16.doi: 10.7506/spkx1002-6630-20220422-294
• Food Chemistry • Previous Articles Next Articles
ZHANG Haiping, YU Xiaoyue, CHENG Mengying, XIONG Shanbai, LIU Youming
Online:
2023-03-27
Published:
2023-03-27
CLC Number:
ZHANG Haiping, YU Xiaoyue, CHENG Mengying, XIONG Shanbai, LIU Youming. Effect of Hydroxyl Radical-Induced Oxidation on Gel Properties of Silver Carp Myofibrillar Protein[J]. FOOD SCIENCE, 2023, 44(6): 9-16.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20220422-294
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