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Journal: Foods, 2025
Volume: 14
Number: 680

Article: Effect of the Partial Substitution of NaCl with L-Arg on the Gel Properties and Aggregation Behavior of Beef Myosin
Authors: by Chuanlong Yu, Lingli Chen, Kehui Ouyang, Hui Chen, Suyun Lin and Wenjun Wang
Link: https://www.mdpi.com/2304-8158/14/4/680

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