Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics
書誌事項
- 公開日
- 2014-08
- 権利情報
-
- https://www.elsevier.com/tdm/userlicense/1.0/
- DOI
-
- 10.1016/j.foodres.2014.05.062
- 公開者
- Elsevier BV
この論文をさがす
収録刊行物
-
- Food Research International
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Food Research International 62 1175-1182, 2014-08
Elsevier BV
