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                                       Details for article 57 of 138 found articles
 
 
  Effects of NaCl on the interactions between neomethyl hesperidin dihydrochalcone and pork myofibrillar protein: Their relevance to gelation properties
 
 
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:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 57 of 138 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands