标题 |
Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions
不同添加量辣椒素对氧化条件下肌原纤维蛋白结构、氧化位点和凝胶性质的影响
|
网址 | |
DOI | |
其它 |
期刊:Journal of Agricultural and Food Chemistry 作者:Dong Zhang; Zhi-Cheng Wu; Jing-Bing Xu; Nan-Xi Huang; Yong Tang; et al 出版日期:2024-11-21 |
求助人 | |
下载 |