Article Versions Notes

Li H, Zheng R, Zuo F, Qian C, Yao Z, Dong R, Zhao D, Li C. Influence of Proteolysis on the Binding Capacity of Flavor Compounds to Myofibrillar Proteins. Foods. 2022; 11(6):891. https://doi.org/10.3390/foods11060891

Li, Hao, Rui Zheng, Fangfang Zuo, Chengyu Qian, Zhengan Yao, Ruipeng Dong, Di Zhao, and Chunbao Li. 2022. "Influence of Proteolysis on the Binding Capacity of Flavor Compounds to Myofibrillar Proteins" Foods 11, no. 6: 891. https://doi.org/10.3390/foods11060891

Li, H., Zheng, R., Zuo, F., Qian, C., Yao, Z., Dong, R., Zhao, D., & Li, C. (2022). Influence of Proteolysis on the Binding Capacity of Flavor Compounds to Myofibrillar Proteins. Foods, 11(6), 891. https://doi.org/10.3390/foods11060891