Structural changes evaluation with Raman spectroscopy in meat batters prepared by different processes
Crossref DOI link: https://doi.org/10.1007/s13197-017-2723-4
Published Online: 2017-06-12
Published Print: 2017-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kang, Zhuang-Li
Li, Xiang
He, Hong-ju
Ma, Han-jun
Song, Zhao-jun
Funding for this research was provided by:
National Natural Science Foundation of China (31501508)
Special Project Science and Technology in Henan (161100110700 and 161100110800)
License valid from 2017-06-12