Effect of Oxidation Degree on Heat-induced Gel Formation and Physico-chemical Properties of Myofibrillar Protein
HU Zhong-liang1，ZOU Yu-feng1，LIN Yu-hai2，PU Qi3，XU Xing-lian1,*
FOOD SCIENCE . 2013, (17): 19 -22 .  DOI: 10.7506/spkx1002-6630-201317005