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1 Ergebnisse
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Changes in the Quality of Myofibrillar Protein Gel Damaged ..:
Lin Chen
;
Rong Yang
;
Xiaojing Fan
...
https://www.mdpi.com/2304-8158/12/9/1790. , 2023
Link:
https://doi.org/10.3390/foods12091790
RT Journal T1
Changes in the Quality of Myofibrillar Protein Gel Damaged by High Doses of Epigallocatechin-3-Gallate as Affected by the Addition of Amylopectin
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:a551655c03ac463f8f71138da412b0e6&Exemplar=1&LAN=DE A1 Lin Chen A1 Rong Yang A1 Xiaojing Fan A1 Gongchen He A1 Zhengshan Zhao A1 Fangqu Wang A1 Yaping Liu A1 Mengyuan Wang A1 Minyi Han A1 Niamat Ullah A1 Xianchao Feng PB MDPI AG YR 2023 K1 amylopectin K1 cooking loss K1 epigallocatechin-3-gallate K1 gel strength K1 myofibrillar protein gel K1 protein oxidation K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/12/9/1790 LK http://dx.doi.org/https://doi.org/10.3390/foods12091790 DO https://doi.org/10.3390/foods12091790 SF ELIB - SuUB Bremen
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