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Synergistic effects of κ/ι-Carrageenan and partial substitution of NaCl with MgCl2 or CaCl2 on the gel properties of myofibrillar protein |
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期刊:Food Hydrocolloids 作者:C. Luo; Ruiqi Wang; Yingying Gu; Xiyuan Liu; Jie Zhu 出版日期:2025-02-01 |
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(2025-6-4)