The effectiveness of clove extract in the inhibition of hydroxyl radical oxidation-induced structural changes in porcine myofibrillar proteins
Q. Liu, H. Chen, J. Diao and B. Kong
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The effectiveness of clove extract in the inhibition of hydroxyl radical oxidation-induced structural changes in porcine myofibrillar proteins
Q. Liu, H. Chen, J. Diao and B. Kong