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    Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein

    Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein by Junguang Li, Chenhao Sun, Xiaonan Yue, Wuchao Ma, Yu Wang, Jiansheng Zhao, Guangsu Zhu, Yanhong Bai

    Published 2025-01-01
    Subjects: “…Beef myofibrillar protein…”
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