Magnetic field-assisted cascade effects of improving the quality of gels-based meat products: A mechanism from myofibrillar protein gelation
| Autor: | Wang, Jingwen, Lu, Qiyuan, Gong, Junming, Gao, Fei, Xu, Xinglian, Wang, Huhu |
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| Zdroj: | In Food Research International July 2023 169 |
| Databáze: | ScienceDirect |
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