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2019 | 2 |
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Changing the Gel-Forming Properties of Myofibrillar Protein by Using a Gentle Breaking Method.
J Food Sci. 2019 Feb;84(2):261-267. doi: 10.1111/1750-3841.14362. Epub 2018 Nov 21.
J Food Sci. 2019.
PMID: 30462836
The inhibition mechanism of ϵ-polylysine against Bacillus cereus emerging in surimi gel during refrigerated storage.
Su R, Li T, Fan D, Huang J, Zhao J, Yan B, Zhou W, Zhang W, Zhang H.
Su R, et al.
J Sci Food Agric. 2019 Apr;99(6):2922-2930. doi: 10.1002/jsfa.9505. Epub 2019 Jan 7.
J Sci Food Agric. 2019.
PMID: 30471133
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