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Estimating the structure of sarcoplasmic proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field. / Jia, Guoliang; van den Berg, Frans; Hao, Han; Liu, Haijie.
I:
Journal of Food Science and Technology, Bind 57, Nr. 4, 2020, s. 1574-1578.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Jia, G
, van den Berg, F, Hao, H & Liu, H 2020, '
Estimating the structure of sarcoplasmic proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field',
Journal of Food Science and Technology, bind 57, nr. 4, s. 1574-1578.
https://doi.org/10.1007/s13197-020-04253-4APA
Jia, G.
, van den Berg, F., Hao, H., & Liu, H. (2020).
Estimating the structure of sarcoplasmic proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field.
Journal of Food Science and Technology,
57(4), 1574-1578.
https://doi.org/10.1007/s13197-020-04253-4Vancouver
Jia G
, van den Berg F, Hao H, Liu H.
Estimating the structure of sarcoplasmic proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field.
Journal of Food Science and Technology. 2020;57(4):1574-1578.
https://doi.org/10.1007/s13197-020-04253-4Author
Jia, Guoliang ; van den Berg, Frans ; Hao, Han ; Liu, Haijie. / Estimating the structure of sarcoplasmic proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field. I: Journal of Food Science and Technology. 2020 ; Bind 57, Nr. 4. s. 1574-1578.
Bibtex
@article{39cfe7de3c434f578b5808c9789e93de,
title = "Estimating the structure of sarcoplasmic proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field",
keywords = "Pork tenderloin, HVEF, Sarcoplasmic proteins, Denaturation",
author = "Guoliang Jia and {van den Berg}, Frans and Han Hao and Haijie Liu",
year = "2020",
doi = "10.1007/s13197-020-04253-4",
language = "English",
volume = "57",
pages = "1574--1578",
journal = "Journal of Food Science and Technology",
issn = "0022-1155",
publisher = "Springer India",
number = "4",
}
RIS
TY - JOUR
T1 - Estimating the structure of sarcoplasmic proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field
AU - Jia, Guoliang
AU - van den Berg, Frans
AU - Hao, Han
AU - Liu, Haijie
PY - 2020
Y1 - 2020
KW - Pork tenderloin
KW - HVEF
KW - Sarcoplasmic proteins
KW - Denaturation
U2 - 10.1007/s13197-020-04253-4
DO - 10.1007/s13197-020-04253-4
M3 - Journal article
C2 - 32180654
VL - 57
SP - 1574
EP - 1578
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
SN - 0022-1155
IS - 4
ER -
