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中文期刊(557348)
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期刊名称

journal of food science(1)

关键词

mu-calpain; hydroxyl radical; myofibrillar protein; protein degradation; tan mutton(1)

作者

Lei, Yongdong AND Deng, Xiaorong AND Zhang, Zhiwei AND Guo, Xin AND Zhang, Jian AND Lei, Yongdong(0)

机构

shihezi univ, sch food sci & technol, food coll, shihezi, xinjiang, peoples r china(1)
xinjiang acad agr & reclamat sci, food qual supervis & testing ctr minist agr, shihezi, xinjiang, peoples r china(1)

年份

2022(1)

科研产出

条件:

资源类型: 外文期刊

作者:Lei, Yongdong(精确检索)

作者:Deng, Xiaorong(精确检索)

作者:Zhang, Zhiwei(精确检索)

作者:Guo, Xin(精确检索)

作者:Zhang, Jian(精确检索)

作者:Lei, Yongdong(精确检索)

排序方式：

1Effects of oxidation on the physicochemical properties and degradation of mutton myofibrillar proteins

作者： Lei, Yongdong; Deng, Xiaorong; Zhang, Zhiwei; Guo, Xin; Zhang, Jian; Lei, Yongdong; SCI

机构： Shihezi Univ, Sch Food Sci & Technol, Food Coll, Shihezi, Xinjiang, Peoples R China; Xinjiang Acad Agr & Reclamat Sci, Food Qual Supervis & Testing Ctr Minist Agr, Shihezi, Xinjiang, Peoples R China;

来源：JOURNAL OF FOOD SCIENCE

关键词： mu-calpain; hydroxyl radical; myofibrillar protein; protein degradation; tan mutton

年份：2022