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Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate
 
 

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Journal: Foods, 2022
Volume: 11
Number: 1041

Article: Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat
Authors: by Shijie Xu, Ping Li, Fei Han, Hui Zhou, Kai Zhou, Ying Wang, Kezhou Cai, Cong Li and Baocai Xu
Link: https://www.mdpi.com/2304-8158/11/7/1041

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