The Effects of Oxidation on Textural Properties and Water Holding Capacity of Heat-Induced Myofibrillar Protein Gel

YuLing YANG, Lei ZHOU, Yuan YOU, XiaoZhi TANG, SuMeng WEI

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Scientia Agricultura Sinica ›› 2018, Vol. 51 ›› Issue (18) : 3570-3581. DOI: 10.3864/j.issn.0578-1752.2018.18.013
FOOD SCIENCE AND ENGINEERING

The Effects of Oxidation on Textural Properties and Water Holding Capacity of Heat-Induced Myofibrillar Protein Gel

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2018, 51(18): 3570-3581 https://doi.org/10.3864/j.issn.0578-1752.2018.18.013

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