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Effect of chitosan on thermal gelling properties of pork myofibrillar protein and its mechanism

Fuente: Wiley Open Access

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Autori principali:	Huiyun Zhang, Xinling Li, Ziye Zhang, An Jiang, QiaoQiao Bai
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2024
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
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