FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (10): 45-51.doi: 10.7506/spkx1002-6630-20191103-021
• Food Chemistry • Previous Articles Next Articles
JIA Na, SUN Jia, LIU Dan, JIN Boyang, LIU Dengyong
Online:
2021-05-25
Published:
2021-06-02
CLC Number:
JIA Na, SUN Jia, LIU Dan, JIN Boyang, LIU Dengyong. Effect of Quercetin on the Structure and Gel Properties of Pork Myofibrillar Protein under Oxidative Conditions[J]. FOOD SCIENCE, 2021, 42(10): 45-51.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20191103-021
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