Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy
Publication date: 1 October 2020Source: Food Chemistry, Volume 326Author(s): Kun Yang, Yuanhua Zhou, Juanjuan Guo, Xiaolong Feng, Xian Wang, Limei Wang, Jing Ma, Weiqing Sun
Source: Food Chemistry - Category: Food Science Source Type: research