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    Enhacing emulsification of meat broth system mixed with myofibrillar proteins and type I collagen: The role of NaCl and heat

    Enhacing emulsification of meat broth system mixed with myofibrillar proteins and type I collagen: The role of NaCl and heat by Chaozhi ZHU, Yangyi ZHENG, Guiyan ZHANG, Xiaoling YU, Qiuhui ZHANG, Gaiming ZHAO, Fuqiang LI

    Published 2024-12-01
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