Effects of Plasma-Activated Water Curing on Oxidation and Structure of Pork Myofibrillar Protein
SUN Kekui, JIN Shenglang, PAN Yayan, WANG Yan
FOOD SCIENCE . 2020, (14): 36 -41 .  DOI: 10.7506/spkx1002-6630-20191029-319