Effects of Changes in Sulfhydryl Content and Surface Hydrophobicity of Myofibrillar Protein Induced by Gallic Acid on Its Gel Properties
JIA Na, LIN Shiwen, WANG Letian, LIU Dengyong
FOOD SCIENCE . 2020, (22): 1 -7 .  DOI: 10.7506/spkx1002-6630-20190829-323