Chunqiang Li to Salts
This is a "connection" page, showing publications Chunqiang Li has written about Salts.
Connection Strength
0.451
-
Li C, Xiong YL, Chen J. Protein oxidation at different salt concentrations affects the cross-linking and gelation of pork myofibrillar protein catalyzed by microbial transglutaminase. J Food Sci. 2013 Jun; 78(6):C823-31.
Score: 0.451
Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.