Impact of Flammulina Velutipes Polysaccharide on Properties and Structural Changes of Pork Myofibrillar Protein During the Gel Process in the Absence or Presence of Oxidation
FOOD CHEMISTRY（2024）
关键词
Flammulina velutipes polysaccharides,Myofibrillar protein,Gel properties,Molecular interaction,Microstructure
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