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Changes in the structural, aggregation behavior and gel properties of pork myofibrillar protein induced by theaflavins
| Naziv: | Changes in the structural, aggregation behavior and gel properties of pork myofibrillar protein induced by theaflavins | Autori: | Nie, Chunlin; Xiang, Junyi; Zheng, Jiabao; Yao, Xianqi; Wang, Wei; Tomasevic, Igor B   ; Sun, Weizheng |
Godina: | 2024 | Publikacija: | FOOD RESEARCH INTERNATIONAL | ISSN: | 0963-9969 Food Research International Pretraži identifikator |
Tip rezultata: | Naučni članak | Kolacija: | vol. 196 str. 115135-115135 | DOI: | 10.1016/j.foodres.2024.115135 | WoS-ID: | 001328418800001 | Scopus-ID: | 2-s2.0-85205145547 | URI: | https://enauka.gov.rs/handle/123456789/942991 | Projekat: | National Natural Science Foundation of China [32172257] Science and Technology Program of Qingyuan [2022KJJH018, 2021SJXM032] Technology Innovation Project of Shandong Province [202361500370] A 111 Project [B17018] |
Izvor metapodataka: | (Preuzeto iz Nasi u WoS) | M-kategorija: | 21aM21a - Vodeći međunarodni časopis kategorije M21a |
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