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Comparative study on the <i>in vitro</i> digestive characteristics of surimi gels cross-linked by EGCG and/or TGase.

Food Chem X · 2026 · PMC13019569 · PMID 41908969

Europe PMCDOI
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a decreasing trendno p-value reported
The four surimi gels showed a decreasing trend in D [4,3] after simulated oral, gastric, and intestinal digestion.

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