Oxidation Increases Myofibrillar Protein Net Charge

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

Search for other papers by Y. Bao in
Current site
Google Scholar
PubMed Close
und
P. Ertbjerg Department of Food and Environmental Sciences, University of Helsinki, 00014, Helsinki, Finland; per.ertbjerg@helsinki.fi

Search for other papers by P. Ertbjerg in
Current site
Google Scholar
PubMed Close
Art:
Kapitel
Seiten:
834–835
DOI:
https://doi.org/10.3920/9789086868605_372

Sofortzugang erwerben (PDF-Download und unbegrenzter Online-Zugang):

42,00 €35,00 € excl. VAT
Add to Cart
Token einlösen