Magnetic field-mediated oxidative modification of myoglobin: One effective method for improving the gel properties of myofibrillar protein

作者：Xiaoyu Wu, Xiao‐Long Feng, Jingjiao Jiang, Qian Jiang, Jing Ma, Weiqing Sun · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.142899 · 被引用次数：14 · 研究领域：Biochemical effects in animals、Muscle metabolism and nutrition、Electromagnetic Fields and Biological Effects