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中文
Effect of Partially Substituting NaCl by Calcium Diglutamate on Heat-Induced Gelation and Emulsification Properties of Rabbit Myofibrillar Proteins
CHANG Chen-xi, ZOU Yu-feng, CAO Jin-xuan, XU Xing-lian, ZHOU Guang-hong
FOOD SCIENCE . 2014, (
7
): 1 -6 . DOI: 10.7506/spkx1002-6630-201407001