Effect of oxidation modification induced by peroxyl radicals on the physicochemical and gel characteristics of grass carp myofibrillar protein
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Title
Effect of oxidation modification induced by peroxyl radicals on the physicochemical and gel characteristics of grass carp myofibrillar protein
Authors
Keywords
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Journal
Journal of Food Measurement and Characterization
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2021-08-28
DOI
10.1007/s11694-021-01123-1
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