Для цитирования:

Wang W., Wang S., Li S. N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGE. Теория и практика переработки мяса. 2022;7(2):91-96. https://doi.org/10.21323/2414-438X-2022-7-2-91-96

For citation:

Wang W., Wang S., Li S. N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGE. Theory and practice of meat processing. 2022;7(2):91-96. https://doi.org/10.21323/2414-438X-2022-7-2-91-96