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December 19, 2020Comprehensive Reviews in Food Science and Food Safety

Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review

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XZXue ZhaoXXXinglian XuGZGuanghong Zhou

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Zhao et al. (2020) studied this question.

synapsesocial.com/papers/6a95d50aa1ef6ba8bbbadf3dhttps://doi.org/10.1111/1541-4337.12684
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