Effect of low-frequency magnetic field on the gel...

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Food Chemistry 2018 / 9

Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins

Guo, Juanjuan, Zhou, Yuanhua, Yang, Kun, Yin, Xiaoli, Ma, Jing, Li, Zhenshun, Sun, Weiqing, Han, Minyi
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.09.028
Date:
September, 2018
File:
PDF, 612 KB
english, 2018
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