The improved gel properties of myofibrillar protein under low salt condition by ultrasound-assisted sodium tripolyphosphate
| Autor: | Li, Rui, Li, Xiaoqi, Wang, Chen, Zhang, Guiming, Niu, Yabin, Wei, Fashan, Chen, Lin, Feng, Xianchao |
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| Zdroj: | In Meat Science February 2025 220 |
| Databáze: | ScienceDirect |
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