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1 Ergebnisse
1
Effects of different protein cross-linking degrees on physi..:
Ding, Yuxin
;
Feng, Ruonan
;
Zhu, Zhifei
..
Food Chemistry: X. 22 (2024) - p. 101448 , 2024
Link:
https://doi.org/10.1016/j.fochx.2024.101448
RT Journal T1
Effects of different protein cross-linking degrees on physicochemical and subsequent thermal gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fochx.2024.101448&Exemplar=1&LAN=DE A1 Ding, Yuxin A1 Feng, Ruonan A1 Zhu, Zhifei A1 Xu, Junmin A1 Xu, Yanshun PB Elsevier BV YR 2024 SN 2590-1575 JF Food Chemistry: X VO 22 SP 101448 LK http://dx.doi.org/https://doi.org/10.1016/j.fochx.2024.101448 DO https://doi.org/10.1016/j.fochx.2024.101448 SF ELIB - SuUB Bremen
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