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Journal: Foods, 2022
Volume: 11
Number: 855
855
Article: The Solubility and Structures of Porcine Myofibrillar Proteins under Low-Salt Processing Conditions as Affected by the Presence of L-Lysine
Authors: by Xiuping Li, Wenhui Wang, Shouyin Wang, Yuqing Shen, Jinfeng Pan, Xiuping Dong and Shengjie Li
Link: https://www.mdpi.com/2304-8158/11/6/855

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