Spectroscopy and Spectral Analysis, Volume. 41, Issue 7, 2082(2021)
Effect of Degree of Doneness on Conformation of Myofibrillar Proteins by Two-Dimensional Infrared Correlation Spectroscopy
[1] Boekmann A, Hiller S, Huber M et al[D]. Physical Chemistry Chemical Physics, 14, 5239(2012).
[4] Briggs J L, Doerscher D R, Lonergan S M[D]. Meat Science, 66, 181(2004).
[5] Gangidi R R, Pohlman F W, Proctor A[D]. Journal of Food Science, 68, 124(2003).
[9] Aubry L, Bax M L, Ferreira C et al[D]. Journal of Agricultural & Food Chemistry, 60, 2569(2012).
[10] Chen F S, Xue W T, Zhao X Y et al[D]. Food Hydrocolloids, 568(2008).
Get Citation
Copy Citation Text
Hong-bing WAN, Hai-peng LI, Yuan-hua LEI, Peng XIE, Song-shan ZHANG, Yong-hong FENG, Xuan LIU, Huan WANG, Bao-zhong SUN. Effect of Degree of Doneness on Conformation of Myofibrillar Proteins by Two-Dimensional Infrared Correlation Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2021, 41(7): 2082
Category: Research Articles
Received: Jun. 28, 2020
Accepted: --
Published Online: Sep. 8, 2021
The Author Email: Hong-bing WAN (wanhongbing2014@sohu.com)