Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase - Concepedia

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Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase

64

Citations

27

References

2018

Year

Jianhui Feng, Ailing Cao, Luyun Cai, Lingxiao Gong, Jing Wang, Yongguo Liu, Yuhao Zhang, Jianrong Li

Fish Myofibrillar ProteinBiochemistryGel PropertiesMicrobiologyMycoproteinPartial Substitution

References

	Year	Citations

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