Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added and healthy muscle gelled foods.
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Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added and healthy muscle gelled foods.
description
2017 nî lūn-bûn
@nan
2017年の論文
@ja
2017年学术文章
@wuu
2017年学术文章
@zh-cn
2017年学术文章
@zh-hans
2017年学术文章
@zh-my
2017年学术文章
@zh-sg
2017年學術文章
@yue
2017年學術文章
@zh
2017年學術文章
@zh-hant
name
Structural modification of myo ...... d healthy muscle gelled foods.
@en
type
label
Structural modification of myo ...... d healthy muscle gelled foods.
@en
prefLabel
Structural modification of myo ...... d healthy muscle gelled foods.
@en
P2093
P2860
P1476
Structural modification of myo ...... d healthy muscle gelled foods.
@en
P2093
Conggui Chen
Guanghong Zhou
Ronald Keith Tume
Tadayuki Nishiumi
Xinglian Xu
Youling Xiong
P2860
P356
10.1080/10408398.2017.1347557
P577
2017-07-05T00:00:00Z