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Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification

Na Jia1, Letian Wang1, Junhua Shao1

  • 1College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Jinzhou, Liaoning 121013, China.

Meat Science
|January 26, 2017
PubMed

Keywords:
CatechinConformationGel propertyInteractionsMyofibril protein

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