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中文
Meat Research
1989
,
Vol. 3
Issue (1)
: 8-10
DOI
: 10.7506/rlyj1001-8123-198901003
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Received:
30 January 2018
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-198901003
OR
https://www.rlyj.net.cn/EN/Y1989/V3/I1/8
[1]
SUN Dong, HU Ting, FENG Yaowen, WANG Gang, YU Longju, LI Xuan, HAO Gang.
Effects of Protein Oxidation and NaCl Concentration on the Structure of Yak Myofibrillar Protein under Different pH Values
[J]. Meat Research, 2025, 39(6): 1-8.
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1989, Vol. 3 Issue (1): 8-10 DOI: 10.7506/rlyj1001-8123-198901003
