Molecular Structure Changes of Yak Myofibrillar Proteins via Protein Oxidation at Different pH Values
QU Sha
HU Ting
TANG Shanhu
LI Sining
HAO Gang
Keywords：yak meat myofibrillar proteinsprotein oxidationpH valuephysical and chemical propertiesmolecular structure
Publication Date：2023-08-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：9( 85-93 )