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Journal: MoleculesVolume: 27Number: 8853
Article: Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate
- Authors:
- Zhong-Wei Wu 1,
- Xiao-Li Zou 2,3 and
- Han-Jun Ma 2
- et al.
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