Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress
Lin Wang, Min Zhang, Zhongxiang Fang, Bhesh Bhandari
Journal of the Science of Food and Agriculture | WILEY-BLACKWELL | Published : 2017
Awarded by Jiangsu Province (China) Infrastructure Project
We acknowledge the financial support by Jiangsu Province (China) 'Collaborative Innovation Center for Food Safety and Quality Control' Industry Development Program, and Jiangsu Province (China) Infrastructure Project (Contract No. BM2014051) which has enabled us to carry out this study.