Role of secondary structures in the gelation of porcine myosin at different pH values

标题
Role of secondary structures in the gelation of porcine myosin at different pH values
作者
关键词
-
出版物
MEAT SCIENCE
Volume 80, Issue 3, Pages 632-639
出版商
Elsevier BV
发表日期
2008-02-23
DOI
10.1016/j.meatsci.2008.02.014

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