Influence of purification on the composition, structural and physicochemical properties of myofibrillar proteins from blue mussel (Mytilus edulis)
| Autor: | Moghadam, M., Heyn, T.R., Schwarz, K., Keppler, J.K. |
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| Zdroj: | In Food Bioscience December 2024 62 |
| Databáze: | ScienceDirect |
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