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Effect of NaCl replacement by other salt mixtures on myofibrillar proteins: Underlining protein structure, gel formation, and chewing properties
| Naziv: | Effect of NaCl replacement by other salt mixtures on myofibrillar proteins: Underlining protein structure, gel formation, and chewing properties | Autori: | Shi, Haibo; Li, Yongjie; Zheng, Jiabao; Yao, Xianqi; Wang, Wei; Tomasevic, Igor B   ; Sun, Weizheng |
Godina: | 2024 | Publikacija: | JOURNAL OF FOOD SCIENCE | ISSN: | 0022-1147 Journal of Food Science Pretraži identifikator |
Tip rezultata: | Naučni članak | DOI: | 10.1111/1750-3841.17503 | WoS-ID: | 001343930800001 | Scopus-ID: | 2-s2.0-85207966643 | URI: | https://enauka.gov.rs/handle/123456789/946712 | Projekat: | National Natural Science Foundation of China [32172257] Postdoctoral Innovative Talent Support Program [BX20230130] Science and Technology Program of Qingyuan [2022KJJH018] Ministry of Science and Technology of the People's Republic of China [DL2022163005L, B17018] |
Izvor metapodataka: | (Preuzeto iz Nasi u WoS) | M-kategorija: | 21M21 - Vodeći međunarodni časopis kategorije M21 |
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