Publication | Closed Access
Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins
121
Citations
27
References
2018
Year
Food ChemistryMeat PackagingBiomanufacturingBiochemistryNatural SciencesOxidative ModificationGel StructureProtein EngineeringAlternative Protein SourcePork Myofibrillar ProteinsMeat ScienceHealth Sciences
| Year | Citations | |
|---|---|---|
Page 1
Page 1