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中文
Meat Research
2007
,
Vol. 21
Issue (9)
: 28-29
DOI
: 10.7506/rlyj1001-8123-200709009
Processing Technology
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Application of Soy Protein in Meat Products
LIU Guo-xin
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LIU Guo-xin
Cite this article:
LIU Guo-xin. Application of Soy Protein in Meat Products[J]. Meat Research, 2007, 21(9): 28-29 https://doi.org/10.7506/rlyj1001-8123-200709009
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200709009
OR
https://www.rlyj.net.cn/EN/Y2007/V21/I9/28
[1]
XIAO Dongyue, ZHANG Yuqiang, DONG Hao, ZENG Xiaofang, BAI Weidong, YANG Juan.
γ-Glutamylation Enhances the Taste and Anti-Inflammatory Effects in Caco-2 Cells of Chicken Protein Hydrolysates
[J]. Meat Research, 2025, 39(7): 13-19.
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2007, Vol. 21 Issue (9): 28-29 DOI: 10.7506/rlyj1001-8123-200709009
