Physicochemical characteristics and gel-forming properties of myofibrillar protein in an oxidative system affected by partial substitution of NaCl with KCl, MgCl2 or CaCl2

Title
Physicochemical characteristics and gel-forming properties of myofibrillar protein in an oxidative system affected by partial substitution of NaCl with KCl, MgCl2 or CaCl2
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 309, Issue -, Pages 125614
Publisher
Elsevier BV
Online
2019-10-22
DOI
10.1016/j.foodchem.2019.125614

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