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Journal: Foods, 2021
Volume: 10
Number: 629
Article:
Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (Cyprinus carpio) during Long-Time Frozen Storage
Authors:
by
Qinxiu Sun, Baohua Kong, Shucheng Liu, Ouyang Zheng and Chao Zhang
Link:
https://www.mdpi.com/2304-8158/10/3/629
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