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Q30371495-6D82A391-C092-44E5-96DF-332F8864FE68
Q30371495-6D82A391-C092-44E5-96DF-332F8864FE68
BestRank
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http://www.wikidata.org/entity/statement/Q30371495-6D82A391-C092-44E5-96DF-332F8864FE68
Influence of xanthan gum on the structural characteristics of myofibrillar proteins treated by high pressure.
P2860
Q30371495-6D82A391-C092-44E5-96DF-332F8864FE68
BestRank
Statement
http://www.wikidata.org/entity/statement/Q30371495-6D82A391-C092-44E5-96DF-332F8864FE68
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wasDerivedFrom
fbc6264cdeaaa451228444441f158ed4717dc1f1
P2860
Thermal denaturation and aggregation of myosin subfragment 1 isoforms with different essential light chains.