About this Agricultural and Biological Sciences article
Protein Structure and Sulfhydryl Group Changes Affected by Protein Gel Properties: Process of Thermal-induced Gel Formation of Myofibrillar Protein by Wu, Mangang; Cao, Yan; Lei, Shumin; Liu, Yang; Wang, Jiahao; Hu, Juan; Li, Zhikun; Liu, Rui; Ge, Qingfeng; Yu, Hai is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Wu, Mangang; Cao, Yan; Lei, Shumin; Liu, Yang; Wang, Jiahao; Hu, Juan; Li, Zhikun; Liu, Rui; Ge, Qingfeng; Yu, Hai
- Publisher
- Taylor and Francis Group; Informa UK (Taylor & Francis); Marcel Dekker Inc.; Informa UK Limited (ISSN 1094-2912)
- Published
- 2019
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)