Oxidation Increases Myofibrillar Protein Net Charge

于63rd International Congress of Meat Science and Technology
著者：
Y. Bao Department of Food and Environmental Sciences, University of Helsinki, 00014, Helsinki, Finland; per.ertbjerg@helsinki.fi

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and
P. Ertbjerg Department of Food and Environmental Sciences, University of Helsinki, 00014, Helsinki, Finland; per.ertbjerg@helsinki.fi

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类型:
章节
Page Range:
834–835
DOI:
https://doi.org/10.3920/9789086868605_372

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