Structural changes of myoglobin in pressure-treated pork meat probed by resonance Raman spectroscopy

标题
Structural changes of myoglobin in pressure-treated pork meat probed by resonance Raman spectroscopy
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 115, Issue 4, Pages 1194-1198
出版商
Elsevier BV
发表日期
2009-01-22
DOI
10.1016/j.foodchem.2009.01.027

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