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Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate
Research article (Food Chemistry, 2021) · cited 93× · AI/ML
Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate
Summary
Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate is a scholarly article[1].
Key Facts
Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate. Retrieved May 24, 2026, from https://4ort.xyz/entity/effects-of-the-structure-and-gel-properties-of-myofibrillar-protein-on-chicken-breast-quality-treated-with-ultrasound-as
MLA“Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effects-of-the-structure-and-gel-properties-of-myofibrillar-protein-on-chicken-breast-quality-treated-with-ultrasound-as.
BibTeX@misc{4ortxyz_effects-of-the-structure-and-gel-properties-of-myofibrillar-protein-on-chicken-breast-quality-treated-with-ultrasound-as_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate}}, year = {2026}, url = {https://4ort.xyz/entity/effects-of-the-structure-and-gel-properties-of-myofibrillar-protein-on-chicken-breast-quality-treated-with-ultrasound-as}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate — https://4ort.xyz/entity/effects-of-the-structure-and-gel-properties-of-myofibrillar-protein-on-chicken-breast-quality-treated-with-ultrasound-as (retrieved 2026-05-24)
