The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein-Reference-Cited by-同舟云学术

The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein

Published:2016-01 Issue: Volume:111 Page:60-66
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Chen Hongsheng,Diao Jingjing,Li Yuanyuan,Chen Qian,Kong Baohua^ORCID

Funder

National Natural Science Foundation of China

Research Item of Department of Education in Heilongjiang

Publisher

Elsevier BV

Subject

Food Science

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