Improvement of water retention quality of Beijing roast duck: Analysis from protein structure perspective
Yanxia Liu(Henan Agricultural University), Changqing Wang(Anhui Medical University), Chun Liu(Chinese Academy of Tropical Agricultural Sciences), Li Chen(Institute of Food Science and Technology), Dequan Zhang(Institute of Food Science and Technology), Ke Wang(Shandong Agricultural University), Zhenyu Wang(Jiangsu University)
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