Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing
Huijuan Yang(Nanjing Agricultural University), Guanghong Zhou(Nanjing Agricultural University), Muhammad Ammar Khan(Nanjing Agricultural University), Haibo Zheng(Second Affiliated Hospital of Jilin University), Xinglian Xu(Nanjing Agricultural University), Xiaobo Yu(Northwest A&F University), Minyi Han(Nanjing Agricultural University)
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