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Effects of NaCl on the interactions between neomethyl hesperidin dihydrochalcone and pork myofibrillar protein: Their relevance to gelation properties |
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Title: |
Effects of NaCl on the interactions between neomethyl hesperidin dihydrochalcone and pork myofibrillar protein: Their relevance to gelation properties |
Author: |
Wang, Mengyuan Chen, Lin Han, Bofu Wang, Renzheng Liu, Yaping Fan, Xiaojing Lv, Xin Huang, Feng Han, Minyi Kang, Zhuangli Feng, Xianchao Mazurenko, Igor |
Appeared in: |
Food research international |
Paging: |
Volume 162 () nr. PA pages p. |
Year: |
2022 |
Contents: |
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Publisher: |
Elsevier Ltd |
Source file: |
Elektronische Wetenschappelijke Tijdschriften |
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