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[Elsevier] Comparison of the interfacial properties of native and refolded myofibrillar proteins subjected to pH-shifting

shivatanha Post time 2024-4-30 18:58:30 | Show all posts |Read mode
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journal£ºFood Chemistry

Authors£ºJunmeng Lu; Weiyi Zhang; Xue Zhao; Xinglian Xu

Published date£º2022-6-

DOI£º10.1016/j.foodchem.2021.131734

PDF link£ºhttps://www.sciencedirect.com/sc ... 308814621027400/pdf

Article link£ºhttp://dx.doi.org/10.1016/j.foodchem.2021.131734

Article Source£ºElsevier BV¡£


Remark£º

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Rajavarman11 Junior Member
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Rajavarman11 Post time 2024-4-30 18:58:31 | Show all posts

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