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Based on proteomics probing into the deterioration mechan... | ResearchHub
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Based on proteomics probing into the deterioration mechanism of pork batter gel caused by different cooking temperatures
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Authors
Jinyue Zheng
4 more
Jinyue Zheng
•
Yvxin Ding
2 more
•
Jiahui Shao
Published
June 1, 2024
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Journal
Heliyon
Topics
Computer Science
Artificial Intelligence
Chemistry
Biochemistry
Animal Science And Zoology
Show all topics
DOI
10.1016/j.heliyon.2024.e33149
License
CC-BY-NC-ND
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Supporters
Support the authors with ResearchCoin
Tip RSC
Journal
Heliyon
Topics
Computer Science
Artificial Intelligence
Chemistry
Biochemistry
Animal Science And Zoology
Show all topics
DOI
10.1016/j.heliyon.2024.e33149
License
CC-BY-NC-ND
Other Formats
PDF
