دورية أكاديمية
Thermal aggregation behavior of silver carp myofibrillar protein at low salt content: Effect of oat β-glucan combined with ultrasound-assisted heating
| العنوان: | Thermal aggregation behavior of silver carp myofibrillar protein at low salt content: Effect of oat β-glucan combined with ultrasound-assisted heating |
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| المؤلفون: | Zhao, Honglei, He, Xueli, Lv, Yanan, Xu, Yongxia, Yi, Shumin, Li, Jianrong, Li, Xuepeng |
| المصدر: | In Food Chemistry 15 October 2024 455 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 03088146 |
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| DOI: | 10.1016/j.foodchem.2024.139903 |