Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking
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Title
Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking
Authors
Keywords
Linoleic acid, Myofibrillar proteins, Oxidation, Gel WHC
Journal
FOOD CHEMISTRY
Volume 344, Issue -, Pages 128587
Publisher
Elsevier BV
Online
2020-11-09
DOI
10.1016/j.foodchem.2020.128587
References
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