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1. The Effects of Lipid Oxidation Product Acrolein on the Structure and Gel Properties of Rabbit Meat Myofibrillar Proteins
Zhaoming Wang, Zhifei He, Xiao Gan, Hongjun Li
Food Biophysics  vol: 13  issue: 4  first page: 374  year: 2018  
doi: 10.1007/s11483-018-9543-6

 Universitat Politècnica de València

Official journal of the World Rabbit Science Association (WRSA)

e-ISSN: 1989-8886     ISSN: 1257-5011  https://doi.org/10.4995/wrs