# 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

**Wikidata**: [openalex:W3154764304](https://www.wikidata.org/wiki/openalex:W3154764304)  
**Source**: https://4ort.xyz/entity/effects-of-the-structure-and-gel-properties-of-myofibrillar-protein-on-chicken-breast-quality-treated-with-ultrasound-as