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Xing Chen
Jiangnan University, Associate Professor
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Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water
Chen, Xing
; Xu, Xinglian
*
; Zhou, Guanghong
Innovative Food Science & Emerging Technologies
, 2016, 33: 170-179.
DOI:
10.1016/j.ifset.2015.11.012
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