Proteomic Identification and Characterization of Collagen from Bactrian Camel (<i>Camelus bactrianus</i>) Hoof.

Foods · 2023 · PMC10486769 · PMID 37685234

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an increasing trendno p-value reported

Figure 4 c shows that the emulsification of CHC showed an increasing trend within 0.1–0.5% NaCl concentration, with high values of both emulsification and emulsion stability of CHC at 0.5% NaCl concentration.

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