Order Article Reprints

Liu H, Xu Y, Zu S, Wu X, Shi A, Zhang J, Wang Q, He N. Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review. Foods. 2021; 10(8):1872. https://doi.org/10.3390/foods10081872

Liu, Huipeng, Yiyuan Xu, Shuyu Zu, Xuee Wu, Aimin Shi, Jinchuang Zhang, Qiang Wang, and Ning He. 2021. "Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review" Foods 10, no. 8: 1872. https://doi.org/10.3390/foods10081872

Liu, H., Xu, Y., Zu, S., Wu, X., Shi, A., Zhang, J., Wang, Q., & He, N. (2021). Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review. Foods, 10(8), 1872. https://doi.org/10.3390/foods10081872