Effects of vacuum chopping on physicochemical and gelation properties of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix)
Authors:
- 1 April 2018
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 245, 557-563
Abstract
No abstract availableKeywords
Funding Information
- China Agriculture Research System
- Fundamental Research Funds for the Central Universities (2662015QD041)
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