Cite
HARVARD Citation
Jiang, Y. et al. (2021). Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking. Food chemistry. p. . [Online].
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Jiang, Y. et al. (2021). Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking. Food chemistry. p. . [Online].