The effect of oxidation on the structure of G-actin and its...

Food Chemistry 2018 / 02 Vol. 240

The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle

Cao, Jin-Xuan, Zhou, Chang-Yu, Wang, Ying, Sun, Yang-Ying, Pan, Dao-Dong
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Volume:
240
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.07.068
Date:
February, 2018
File:
PDF, 1.02 MB
english, 2018
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