Changes in Structure and Physicochemical Properties of Myofibrillar Proteins Subjected to Different Cycles of High Pressure Homogenization Treatment

被引：0
|
作者：
Li, Yufeng [1 ]
Xue, Siwen [1 ]
Chen, Xing [1 ]
Li, Ming [1 ]
Xu, Xinglian [1 ]
机构：
[1] National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing,210095, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 15期
关键词：
D O I：
10.7506/spkx1002-6630-20180911-111
中图分类号：
学科分类号：
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页码：127 / 134
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