Article Versions Notes

Ge Q, Wu Y, Yuan N, Jia Z, Liu R, Lu F, Ma H, Kang Z. Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein. Foods. 2023; 12(4):810. https://doi.org/10.3390/foods12040810

Ge, Qingfeng, Yuehao Wu, Na Yuan, Zhaoyang Jia, Rui Liu, Fei Lu, Hanjun Ma, and Zhuangli Kang. 2023. "Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein" Foods 12, no. 4: 810. https://doi.org/10.3390/foods12040810

Ge, Q., Wu, Y., Yuan, N., Jia, Z., Liu, R., Lu, F., Ma, H., & Kang, Z. (2023). Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein. Foods, 12(4), 810. https://doi.org/10.3390/foods12040810