Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy-Reference-Cited by-同舟云学术

Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy

Published:2020-10 Issue: Volume:326 Page:126896
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Kun,Zhou Yuanhua,Guo Juanjuan,Feng Xiaolong,Wang Xian,Wang Limei,Ma Jing,Sun Weiqing

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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