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Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal

Lin Chen1, Chenyi Li1, Niamat Ullah2

  • 1College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.

Meat Science
|June 28, 2016
PubMed

Keywords:
In vitro digestionMyofibrillar proteinsNutritional qualityOxidationPSE

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