Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods
Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods
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DOI：
10.1080/10408398.2017.1347557
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发表时间：
2018
期刊：
影响因子：
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通讯作者：
Nishiumi Tadayuki
中科院分区：
文献类型：
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作者：
Chen Xing;Tume Ronald Keith;Xiong Youling;Xu Xinglian;Zhou Guanghong;Chen Conggui;Nishiumi Tadayuki
