This is a demo store. No orders will be fulfilled.

The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation

FOOD HYDROCOLLOIDS [2020]
Hongjie Dai, Xueke Chen, Lin Peng, Liang Ma, Yi Sun, Lin Li, Qiang Wang, Yuhao Zhang
MATERIALS

Shall we send you a message when we have discounts available?

Remind me later

Thank you! Please check your email inbox to confirm.

Oops! Notifications are disabled.