主题:【已应助】Impact ofFlammulina velutipes polysaccharide on properties and structural changes ofpork myofibrillar protein during the gel process in the absence or presence ofoxidation

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trueyeoman
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【作者】:Qi Li

【题名】:Impact ofFlammulina velutipes polysaccharide on properties and structural changes ofpork myofibrillar protein during the gel process in the absence or presence ofoxidation

【期刊】: Food Chem.

【年、卷、期、起止页码】:Volume 450, 30August 2024, 139300

【全文链接】:https://doi.org/10.1016/j.foodchem.2024.139300
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