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Improving physicochemical properties of myofibrillar proteins from wooden breast of broiler by diverse glycation strategies

Food ChemistryEngineeringBiochemistryProtein FoldingNatural SciencesGlycobiologyBiotechnologyDiverse Glycation StrategiesAlternative Protein SourceProtein EngineeringFood EngineeringProtein PurificationProtein RefoldingWooden BreastBiomolecular EngineeringPoultry SciencePhysicochemical Properties