Tropomyosin micelles are the major components contributing to the white colour of boiled shellfish soups by Takashi Akihiro, Ryo Yasui, Shinji Yasuhira, Ken-ichi Matsumoto, Yasuhiro Tanaka, Yasuhiro Matsuo, Hidehisa Shimizu, Takashi Matsuzaki, Shingo Matsumoto, Keisuke Yoshikiyo, Hideki Ishida

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