Changes in properties of myofibrillar protein and myofibrillar protein gel from freshwater fish after low-temperature and high-pressure collaborative treatment-Reference-Cited by-同舟云学术

Changes in properties of myofibrillar protein and myofibrillar protein gel from freshwater fish after low-temperature and high-pressure collaborative treatment

Published:2024-06 Issue: Volume:94 Page:103663
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Zhang Sinan,Meenu Maninder,Xiao Ting,Ren Junde,Hu Lihui,Song Tao,Ramaswamy Hosahalli S.,Yu Yong

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference39 articles.

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