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Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their

Weizheng Sun1, Feibai Zhou1, Mouming Zhao2

  • 1College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.

Food Chemistry
|January 13, 2019
PubMed

Keywords:
Cantonese sausageFTIRHydrophobicityIn vitro digestibilityProtein aggregationProtein oxidation

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