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Journal Article

Covalent modification using polyphosphates improves the structural and functional properties of spirulina protein: effects of polyphosphate type and concentration

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Qiaoli Zhao and others

International Journal of Food Science and Technology, Volume 60, Issue 1, January 2025, vvaf068, https://doi.org/10.1093/ijfood/vvaf068

Published: 21 March 2025

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About International Journal of Food Science and Technology
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Online ISSN 1365-2621
Print ISSN 0950-5423
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