Effect of Hydroxyl Radical Oxidation on the Structure and Emulsifying Properties of Beef Myofibrillar Protein
MA Sili, YANG Bo, LI Yalei, LUO Ruiming, MA Xuhua
FOOD SCIENCE . 2022, (6): 8 -16 .  DOI: 10.7506/spkx1002-6630-20210324-299