论文信息 - Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant - 字舞流文

Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant

A. Santini | A. Durazzo | M. Lucarini | F. Sciubba | G. Lombardi-Boccia | M. Delfini | M. E. Di Cocco | R. Gianferri | Mosè Alise