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Effect of the Partial Substitution of NaCl with L-Arg on the Gel Properties and Aggregation Behavior of Beef Myosin

Chuanlong Yu,Lingli Chen,Kehui Ouyang, Hui Chen,Suyun Lin,Wenjun Wang

Foods (Basel, Switzerland)（2025）

Cited 0|Views4
Key words
myosin,L-Arg,aggregation behavior,salt reduction
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