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Journal: Foods, 2025
Volume: 14
Number: 796
796
Article: Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar Protein
Authors: by Miaomiao Shi, Muhan Zhang, Huan Bian, Daoying Wang, Weimin Xu, Suhuan Wei and Ruirui Guo
Link: https://www.mdpi.com/2304-8158/14/5/796

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