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Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat

Shijie Xu1, Ping Li1, Fei Han1

  • 1School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.

Foods (Basel, Switzerland)
|April 12, 2022
PubMed

Keywords:
chitooligosaccharideinteractionmeat qualitymyofibrillar proteintrehalose

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