Effects of inulin on the gel properties and molecular structure of porcine myosin: A underlying mechanisms study
Authors:
- Yumei ZhangYZYumei Zhang
- Ming DongMDMing Dong
- Xinyue ZhangXZXinyue Zhang
- Yangjian HuYHYangjian Hu
- Minyi HanMHMinyi Han
- Xinglian XuXXXinglian Xu
- Guanghong ZhouGZGuanghong Zhou
- 1 November 2020
- journal article
- research article
- Published by Elsevier in Food Hydrocolloids
- Vol. 108
Abstract
No abstract availableKeywords
Funding Information
- China Agricultural Research System
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