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Physicochemical characteristics and gel-forming properties of myofibrillar protein in an oxidative system affected by partial substitution of NaCl with KCl, MgCl2 or CaCl2

FOOD CHEMISTRY [2020]
Ge Ge, Yurui Han, Jiabao Zheng, Mouming Zhao, Weizheng Sun
PMID: 31678672 [10.1016/j.foodchem.2019.125614]
MATERIALS

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