Publication | Closed Access
Changes in the Sulphydryl and Disulphide Groups in Beef Muscle Proteins During Heating
67
Citations
5
References
1965
Year
Food ChemistryAnimal PhysiologyBeef Muscle ProteinsProtein ChemistryBiochemistryProtein FoldingAnimal NutritionPhysiologyAnimal ScienceDisulphide GroupsEducationAlternative Protein SourceMeat QualityProtein RefoldingMeat ScienceHealth Sciences
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