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Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review
| Content Provider | Scilit |
|---|---|
| Author | Zhao, Xue Xu, Xinglian Zhou, Guanghong |
| Copyright Year | 2020 |
| Description | Journal: Comprehensive reviews in food science and food safety |
| Ending Page | 959 |
| Starting Page | 924 |
| ISSN | 2573508X |
| e-ISSN | 15414337 |
| DOI | 10.1111/1541-4337.12684 |
| Journal | Comprehensive reviews in food science and food safety |
| Issue Number | 1 |
| Volume Number | 20 |
| Language | English |
| Publisher | Wiley-Blackwell |
| Publisher Date | 2021-01-01 |
| Access Restriction | Open |
| Subject Keyword | Journal: Comprehensive reviews in food science and food safety Food Science and Technology Covalent Modification Gelation Properties Myofibrillar Proteins Protein Aggregation |
| Content Type | Text |
| Resource Type | Article |