From amino acid analysis to improved gel properties: The role of dl-valine in Landaise goose myofibrillar protein
| Autor: | Yan, Xinxin, Li, Hong, Wang, Xiujuan, Hu, Zhonghai, Li, Jingjun, Zheng, Haibo, Wang, Jie, Zhen, Zongyuan |
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| Zdroj: | In Food Chemistry: X 30 March 2024 21 |
| Databáze: | ScienceDirect |
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