Water-Holding Capacity in Heat-Induced Gelation of Myofibrillar Proteins as Affected by NaCl Concentration: A Low-Field NMR Study
HAN Min-yi, LIU Yong-an, WANG Peng, ZOU Yu-feng, XU Xing-lian, ZHOU Guang-hong
FOOD SCIENCE . 2014, (21): 88 -93 .  DOI: 10.7506/spkx1002-6630-201421018