Effect of Hydroxyl Radical Oxidation on the Biochemical Characteristics of Myofibrillar Protein of Yak Meat

CUI Wenbin, WANG Huihui, LIU Xiaobo, MA Jibing, ZHANG Li, YU Qunli, GUO Zhaobin

Journal of Nuclear Agricultural Sciences ›› 2019, Vol. 33 ›› Issue (6) : 1165-1172.

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Journal of Nuclear Agricultural Sciences ›› 2019, Vol. 33 ›› Issue (6) : 1165-1172. DOI: 10.11869/j.issn.100-8551.2019.06.1165
Food Irradiation·Food Science

Effect of Hydroxyl Radical Oxidation on the Biochemical Characteristics of Myofibrillar Protein of Yak Meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 33(6): 1165-1172 https://doi.org/10.11869/j.issn.100-8551.2019.06.1165

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