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Volumn 96, Issue 4, 2014, Pages 1432-1439

Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals

Author keywords

Gelation; Microstructure; Myofibrillar protein; Peroxyl radical; Protein oxidation

Indexed keywords

GELLING PROPERTIES; LIPID PEROXIDATION; MYOFIBRILLAR PROTEINS; OXIDATIVE MODIFICATION; PEROXYL RADICAL; PROTEIN OXIDATION; TEXTURE PROPERTIES; WATER HOLDING CAPACITY;

EID: 84891751955     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.12.001     Document Type: Article
Times cited : (171)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.