Protein Oxidation at Different Salt Concentrations Affects the Cross-Linking and Gelation of Pork Myofibrillar Protein Catalyzed by Microbial Transglutaminase

Chunqiang Li, Youling L. Xiong, Jie Chen

Research output: Contribution to journal › Article › peer-review

57 Scopus citations

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Biochemistry, Genetics and Molecular Biology

Food Science