Myofibrillar Proteins’ Intermolecular Interaction Weakening and Degradation: Are They Mainly Responsible for the Tenderization of Meat Containing L-Arginine, L-Lysine, Or/And Nacl?

已完结 10 由 MMBA 发布于 2024/5/22 19:52:10

DOI:10.2139/ssrn.4599461
作者：Xiaokang Fan, Xun Gao, Rui Li, Dongmei Pan, Cunliu Zhou
文献类型：期刊论文
补充材料：只需要正文

Elsevier

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