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Raman spectroscopy and low‐field nuclear magnetic resonance used to monitor the relationship between protein conformation and water retention in the formation for process of gel
Zheng, Jinyue, Di, Zhao, Li, Chunqiang, Yue, Xiqing, Shao, Jun‐HuaLanguage:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14225
Date:
October, 2019
File:
PDF, 870 KB
english, 2019