Effects of Sodium Pyrophosphate on Transglutaminase Catalyzed Cross-Linking and Gel Properties of Oxidized Pork Myofibrillar Protein

被引：1
|
作者：
Sun, Yue [1 ]
Geng, Xiaoqian [1 ]
Zhang, Yueshu [1 ]
Wang, Shi [1 ]
Shi, Rui [1 ]
Zhao, Hongfei [1 ]
Li, Chunqiang [1 ]
机构：
[1] College of Food Science, Shenyang Agricultural University, Shenyang,110866, China
来源：
Shipin Kexue/Food Science | 2020年 / 41卷 / 02期
关键词：
35;
D O I：
10.7506/spkx1002-6630-20190312-151
中图分类号：
学科分类号：
摘要：
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页码：15 / 21
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