FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (5): 293-302.doi: 10.7506/spkx1002-6630-20230410-080
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ZHANG Jingming, FENG Yangyang, SHI Pingru, KONG Baohua, CAO Chuan’ai, WANG Hui, LIU Qian
Online:
2024-03-15
Published:
2024-04-03
CLC Number:
ZHANG Jingming, FENG Yangyang, SHI Pingru, KONG Baohua, CAO Chuan’ai, WANG Hui, LIU Qian. Research Progress on Effect of Transglutaminase-Induced Cross-Linking on Gel Properties of Myofibrillar Protein[J]. FOOD SCIENCE, 2024, 45(5): 293-302.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20230410-080
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