Work

Role of secondary structures in the gelation of porcine myosin at different pH values

Year: 2008

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2008.02.014

Authors: Ru Liu, Si-ming Zhao, Shan-bai Xiong, Bi-jun Xie, Li-hong Qin

Institution: Huazhong Agricultural University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2170323346

FWCI: 5.051

Cites: 36

Cited by: 344

Related to: 10