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Curdlan enhances the structure of myosin gel model

Qianru Li1,2,3, Peisen Wang1,2,3, Song Miao2,4

  • 1College of Food Science Fujian Agriculture and Forestry University Fuzhou China.

Food Science & Nutrition
|July 11, 2019
PubMed

Keywords:
curdlanmicrostructuremyosin gelphysiochemical property

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