Studies on the Mechanism of Combined Gelation Formation of Myosin and κ-Carrageenan

Yang Yuling,Zhou Guanghong,Xu Xinglian,Wang Yuan

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Food and Fermentation Industries ›› 2006, Vol. 32 ›› Issue (1) : 6.

Studies on the Mechanism of Combined Gelation Formation of Myosin and κ-Carrageenan

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2006, 32(1): 6

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