The Fe-H2O2 oxidation promotes myofibrillar protein gelation by enhancing myosin tail-tail interaction
S.P. Blanchard, J. Chen, D. Park, Y. Ma, and Y.L. Xiong
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The Fe-H2O2 oxidation promotes myofibrillar protein gelation by enhancing myosin tail-tail interaction
S.P. Blanchard, J. Chen, D. Park, Y. Ma, and Y.L. Xiong