Effect of Curcumin on Physicochemical and Gel Properties of Pork Myofibrillar Proteins under Oxidative Condition
CHANG Haijun, SHI Yuanwei, BO Zhaoying, ZHOU Wenbin, HU Yu
FOOD SCIENCE . 2024, (8): 63 -71 .  DOI: 10.7506/spkx1002-6630-20230709-083