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      Effect of deacetylated konjac glucomannan on heat-induced structural changes and flavor binding ability of fish myosin

      , , , , , , ,
      Food Chemistry
      Elsevier BV

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          A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

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            Tissue sulfhydryl groups

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              Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

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                Author and article information

                Journal
                Food Chemistry
                Food Chemistry
                Elsevier BV
                03088146
                December 2021
                December 2021
                : 365
                : 130540
                Article
                10.1016/j.foodchem.2021.130540
                aa76f564-e9f7-47ea-9a9c-a1691d0872c6
                © 2021

                https://www.elsevier.com/tdm/userlicense/1.0/

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