Effect of high pressure processing on thermal characteristics of perimysium and endomysium collagen from beef semitendinosus mus
Release time:2024-08-19
Hits:
- Journal:
- 食品科学
- First Author:
- CHJ
- Co-author:
- 牛晓影,唐翠,王强
- Indexed by:
- 源刊论文
- Document Code:
- J81477UIO9PXSTPYDWITW6RKLZXBNST1
- Issue:
- 13
- Translation or Not:
- no
- Date of Publication:
- 2013-07-15
- Pre One:重庆白市驿板鸭挥发性物质及其风味特性分析
- Next One:阿魏酸对·OH诱导的肌原纤维蛋白氧化及凝胶特性的影响