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Q30371495-6FFEBCE4-127F-44CD-9555-48118636F31D
Q30371495-6FFEBCE4-127F-44CD-9555-48118636F31D
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http://www.wikidata.org/entity/statement/Q30371495-6FFEBCE4-127F-44CD-9555-48118636F31D
Influence of xanthan gum on the structural characteristics of myofibrillar proteins treated by high pressure.
P2860
Q30371495-6FFEBCE4-127F-44CD-9555-48118636F31D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q30371495-6FFEBCE4-127F-44CD-9555-48118636F31D
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wasDerivedFrom
fbc6264cdeaaa451228444441f158ed4717dc1f1
P2860
Polyelectrolyte complex formation between iota-carrageenan and poly(l-lysine) in dilute aqueous solutions: a spectroscopic and conformational study