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Changes in properties of white shrimp (Litopenaeus vannamei) protein during thermal denaturation

Ruichang Gao1, Xueping Feng1, Wenwen Li1

  • 12School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 China.

Food Science and Biotechnology
|September 29, 2018
PubMed

Keywords:
Raman spectroscopydenaturationproteinstructureswhite shrimp

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