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Effect of protein oxidation on rheological and gelation properties of mutton batters.
Effect of protein oxidation on rheological and gelation properties of mutton batters.
2020
Zhang Hailu
Huang Xiang
Yang Ran
An Fengping
Ai Mingyan
Huang Qun
Keywords:
Rheology
water holding capacity
protein oxidation
Chemistry
Chemical engineering
Myofibril
Water content
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