Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy
Kun Yang, Yuanhua Zhou, Juanjuan Guo, Xiao‐Long Feng, Xian Wang, Limei Wang, Jing Ma, Weiqing Sun
Topics & Concepts
MyofibrilChemistryRaman spectroscopyTryptophanTyrosineAnalytical Chemistry (journal)ChromatographyBiochemistryAmino acidOpticsPhysicsMeat and Animal Product QualityMuscle metabolism and nutritionProteins in Food Systems