Concepedia

Publication | Closed Access

The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation

DOI

99

Citations

54

References

2020

Year

Hongjie Dai, Xueke Chen, Lin Peng, Liang Ma, Yi Sun, Lin Li, Qiang Wang, Yuhao Zhang
Food Hydrocolloids

References

YearCitations

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