Evaluating the effects of low-frequency alternating magnetic field thawing on oxidation, denaturation, and gelling properties of porcine myofibrillar proteins

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DOI:10.1016/j.foodchem.2023.137337
作者：Mingming Zhu ,?He Wang ,?Jiaxing Zong ,?Juan Zhang ,?Shengming Zhao ,?Hanjun Ma
文献类型：期刊论文
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Abstract：The impact of low-frequency alternating magnetic field thawing (LF-MFT) on the physicochemical and gelling properties of porcine myofibrillar proteins (MP) was studied. Results showed that c

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