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yongchun he
(9 results)?
Suppression mechanism of L-lysine on the Epigallocatechin-3-gallate-induced loss of myofibrillar protein gelling potential.
Food Res Int. 2023 Jul;169:112928. doi: 10.1016/j.foodres.2023.112928. Epub 2023 May 2.
Food Res Int. 2023.
PMID: 37254354
Changes in the Quality of Myofibrillar Protein Gel Damaged by High Doses of Epigallocatechin-3-Gallate as Affected by the Addition of Amylopectin.
Chen L, Yang R, Fan X, He G, Zhao Z, Wang F, Liu Y, Wang M, Han M, Ullah N, Feng X.
Chen L, et al. Among authors: he g.
Foods. 2023 Apr 26;12(9):1790. doi: 10.3390/foods12091790.
Foods. 2023.
PMID: 37174328
Free PMC article.
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