Effect of Gallic Acid on the Oxidative and Gelling Properties of Myofibrillar Protein From Muraenesox cinereus Meat

HU Yi, ZHANG Jinjie, TANG Yan, YANG Wenge, XU Dalun, LOU Qiaoming

Journal of Nuclear Agricultural Sciences ›› 2019, Vol. 33 ›› Issue (11) : 2203-2210.

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Journal of Nuclear Agricultural Sciences ›› 2019, Vol. 33 ›› Issue (11) : 2203-2210. DOI: 10.11869/j.issn.100-8551.2019.11.2203
Food Irradiation·Food Science

Effect of Gallic Acid on the Oxidative and Gelling Properties of Myofibrillar Protein From Muraenesox cinereus Meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 33(11): 2203-2210 https://doi.org/10.11869/j.issn.100-8551.2019.11.2203

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