FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (10): 38-45.doi: 10.7506/spkx1002-6630-20220919-171
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HU Ting, QU Sha, TANG Shanhu, LI Sining, HAO Gang
Online:
2023-05-25
Published:
2023-06-02
CLC Number:
HU Ting, QU Sha, TANG Shanhu, LI Sining, HAO Gang. Effect of Protein Oxidation on the Structure and Water-Holding Capacity of Yak Muscle under Low Salinity Environment[J]. FOOD SCIENCE, 2023, 44(10): 38-45.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20220919-171
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