Application of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product
Siwen Xue(Nanjing Agricultural University), Guanghong Zhou(Nanjing Agricultural University), Minyi Han(Nanjing Agricultural University), Yuan H. Brad Kim(Purdue University West Lafayette), Xinglian Xu(Nanjing Agricultural University), Chong Wang(Iowa State University), Guanglian Bian(Nanjing Agricultural University)
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