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Effect of tea polyphenols on gelation properties of mutton myofibrillar protein.
Effect of tea polyphenols on gelation properties of mutton myofibrillar protein.
2020
Li Limin
Yang Yusong
Cheng Lixin
Jiang Xinyu
Gao AiWu
Keywords:
Chemistry
water holding capacity
Food science
Polyphenol
Myofibril
Ultrastructure
Correction
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