Analysis of the influencing mechanism of low-frequency alternating magnetic field-assisted freezing on oxidative and structural attributes of pork myofibrillar proteins based on proteomic changes
| Autor: | Zhu, Mingming a, d, ∗∗, Jiang, Lijie a, Liu, Wang a, Li, Huijie a, Jiao, Lingxia a, ∗, Ma, Hanjun a, Gao, Xueli b, Kang, Zhuangli c |
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| Zdroj: | In Food Chemistry 30 March 2025 469 |
| Databáze: | ScienceDirect |
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