Effects of different NaCl concentrations on self-assembly of silver carp myosin

Food Bioscience - Tập 24 - Trang 1-8 - 2018
Guan Wang1, Manman Liu1, Liwei Cao1, Jirawat Yongsawatdigul2, Shanbai Xiong1, Ru Liu1
1College of Food Science and Technology, Huazhong Agricultural University/ National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
2School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand

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