Role of partial replacement of NaCl by KCl combined with other components on structure and gel properties of porcine myofibrillar protein

已完结 10 由 kilometer 发布于 2024/12/18 20:27:04

DOI:10.1016/j.meatsci.2022.108832
作者：Yue Hu,?Qiang Wang,?Fangda Sun,?Qian Chen,?Xiufang Xia,?Qian Liu,?Baohua Kong
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The effects of partial replacement of NaCl by KCl combined with other components on the structure and gel properties of porcine myofibrillar protein (MP) were investigated. Three salt substi

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