Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals

Published 2013 View Full Article

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Title
Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 96, Issue 4, Pages 1432-1439
Publisher
Elsevier BV
Online
2013-12-13
DOI
10.1016/j.meatsci.2013.12.001

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