Effect of Freeze-Dried Garlic Powder on Emulsification Properties of Yak Meat Myofibril Protein in the Fenton Oxidation System
LI Jinjin, TANG Shanhu, LI Sining, LI Qiongshuai, MO Ran
FOOD SCIENCE . 2022, (20): 70 -77 .  DOI: 10.7506/spkx1002-6630-20210904-044