pH对肌原纤维蛋白二级结构及其热诱导凝胶特性的影响

费英,韩敏义,杨凌寒,周光宏,徐幸莲,彭增起

中国农业科学. 2010, 43(1): 164-170

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中国农业科学 ›› 2010, Vol. 43 ›› Issue (1) : 164-170. DOI: 10.3864/j.issn.0578-1752.2010.01.019
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pH对肌原纤维蛋白二级结构及其热诱导凝胶特性的影响

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Studies on the Secondary Structure and Heat-Induced Gelation of Pork Myofibrillar Proteins as Affected by pH

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{{article.zuoZheCn_L}}. {{article.title_cn}}. {{journal.qiKanMingCheng_CN}}. 2010, 43(1): 164-170 https://doi.org/10.3864/j.issn.0578-1752.2010.01.019
{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2010, 43(1): 164-170 https://doi.org/10.3864/j.issn.0578-1752.2010.01.019

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PDF(729 KB)
pH对肌原纤维蛋白二级结构及其热诱导凝胶特性的影响"/> Studies on the Secondary Structure and Heat-Induced Gelation of Pork Myofibrillar Proteins as Affected by pH
"/> FEI Ying,HAN Min-yi,YANG Ling-han,ZHOU Guang-hong,XU Xing-lian,PENG Zeng-qi
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