Effects of <i>Gnaphalium affine</i> Extract on the Gel Properties of •OH-Induced Oxidation of Myofibrillar Proteins.

Foods · 2024 · PMC11119746 · PMID 38790747

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an increasing trendno p-value reported

The first transition peak appeared at 62 °C, where the G ′ value decreased rapidly, followed by a second peak at 73 °C, where the G ′ value showed an increasing trend again.

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