1Ultrastructure Of Longissimus Dorsi Myofibrillar P.roteins And Heat-Induced Gels A s Observed With Atomic Force Microscopy: Effects Of Ph Values And Sodium Ions

作者： Wang, WT; Pan, T; Zhang, YQ; Wang, Y; Zhu, J; Zhang, DQ; JCR（2021版） EI（2021版）

机构： Wang Wenting; Zhang Yaqi; Wang Ying; Zhu Jie Northwest A&F Univ Lab Agri & Food Biomech Inst Biophys Coll Sci Yangling 712100 Shaanxi ; Wang Wenting; Pan Teng; Zhang Dequan Chinese Academy of Agricultural Sciences Inst Food Sci & Technol Key Lab Agrioprod Proc Minist Agri & Rural Affairs Beijing;

来源：INTERNATIONAL JOURNAL OF FOOD PROPERTIES

关键词： Atomic force microscopy gel myofibrillar proteins roughness ultrastructure

年份：2019