Improvement in the gelling properties of myofibrillar protein from the razor clam (<i>Sinonovacula constricta</i>) through phosphorylation and structural characterization of the modified protein.

Food Chem X · 2023 · PMC10692655 · PMID 38046180

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closest p · 1.0× alpha

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boldest claim

The sentences

extremely significantp < 0.05actually significant

The relationship between textural properties and WHC was extremely significant ( p < 0.05).

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