# Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles

> Research article (Food Hydrocolloids, 2019) · cited 253× · AI/ML

**Wikidata**: [openalex:W2956175948](https://www.wikidata.org/wiki/openalex:W2956175948)  
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