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Journal: Foods, 2023
Volume: 12
Number: 3135

Article: Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze–Thaw Cycles
Authors: by Pengjuan Yu, Jiayan Yan, Lingru Kong, Juan Yu, Xinxin Zhao and Xinyan Peng
Link: https://www.mdpi.com/2304-8158/12/16/3135

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