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Elsevier, Food Research International, (86), p. 131-139

DOI: 10.1016/j.foodres.2016.06.007

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Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gel

Journal article published in 2016 by Lin Wang, Min Zhang ORCID, Bhesh Bhandari ORCID, Zhongxue Gao
This paper is available in a repository.
This paper is available in a repository.

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