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Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism
Research article (Food Chemistry, 2021) · cited 128× · AI/ML
Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism
Summary
Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism is a scholarly article[1].
Key Facts
Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism. Retrieved May 24, 2026, from https://4ort.xyz/entity/effect-of-hydroxyl-radical-induced-oxidation-on-the-physicochemical-and-gelling-properties-of-shrimp-myofibrillar-protei
MLA“Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effect-of-hydroxyl-radical-induced-oxidation-on-the-physicochemical-and-gelling-properties-of-shrimp-myofibrillar-protei.
BibTeX@misc{4ortxyz_effect-of-hydroxyl-radical-induced-oxidation-on-the-physicochemical-and-gelling-properties-of-shrimp-myofibrillar-protei_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-hydroxyl-radical-induced-oxidation-on-the-physicochemical-and-gelling-properties-of-shrimp-myofibrillar-protei}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism — https://4ort.xyz/entity/effect-of-hydroxyl-radical-induced-oxidation-on-the-physicochemical-and-gelling-properties-of-shrimp-myofibrillar-protei (retrieved 2026-05-24)
