دورية أكاديمية
Differentiated texture and lipid-lowering effect of cooked pork belly by different cooking regimes: Insights from myofibrillar protein aggregation and dissociation, micromorphology
| العنوان: | Differentiated texture and lipid-lowering effect of cooked pork belly by different cooking regimes: Insights from myofibrillar protein aggregation and dissociation, micromorphology |
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| المؤلفون: | Yao, Yishun, Huang, Meigui, Wang, Xiaomin, Yu, Jingyang, Cui, Heping, Hayat, Khizar, Zhang, Xiaoming, Ho, Chi-Tang |
| المصدر: | In Food Bioscience October 2024 61 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 22124292 |
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| DOI: | 10.1016/j.fbio.2024.104860 |