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

著者: Kun Yang, Yuanhua Zhou, Juanjuan Guo, Xiao‐Long Feng, Xian Wang, Limei Wang, Jing Ma, Weiqing Sun - Food Chemistry 2020 被引用: 131