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Journal: Foods, 2021
Volume: 10
Number: 2007
Article:
Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze–Thaw Cycles
Authors:
by
Zhongli Zhang, Zhouyi Xiong, Noman Walayat, Jose M. Lorenzo, Asad Nawaz and Hanguo Xiong
Link:
https://www.mdpi.com/2304-8158/10/9/2007
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