Effects of ultrahigh pressure heat-assisted technology on the physicochemical and gelling properties of myofibrillar protein from Penaeus vannamei
| Autor: | Fan, Xin, Zhang, Kexin, Tan, Zhifeng, Xu, Wensi, Liu, Xiaoyang, Zhou, Dayong, Li, Deyang |
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| Zdroj: | In Food Chemistry 1 February 2025 464 Part 2 |
| Databáze: | ScienceDirect |
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