Influence of Xanthan Gum on the Structural Characteristics of Myofibrillar Proteins Treated by High Pressure

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|3|C522-C531

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.3, 2015-03, pp. : C522-C531

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