Dielectric barrier discharge cold plasma treatment of pork loin: Effects on muscle physicochemical properties and emulsifying properties of pork myofibrillar protein
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Title
Dielectric barrier discharge cold plasma treatment of pork loin: Effects on muscle physicochemical properties and emulsifying properties of pork myofibrillar protein
Authors
Keywords
Cold plasma, Myofibrillar protein, Microstructure, Emulsifying property, Protein oxidation
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 162, Issue -, Pages 113484
Publisher
Elsevier BV
Online
2022-04-23
DOI
10.1016/j.lwt.2022.113484
References
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