Inhibition of oxidant-induced biochemical changes of pork myofibrillar protein by hydrolyzed potato protein
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 73, no. 6 (2008), p. C482-C487 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
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| 100 | 1 | # | |a Wang, L. L. |
| 245 | 1 | 0 | |a Inhibition of oxidant-induced biochemical changes of pork myofibrillar protein by hydrolyzed potato protein |
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