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Journal: Foods, 2022
Volume: 11
Number: 66
66
Article: Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products
Authors: by Qiang Li, Shumin Yi, Wei Wang, Yongxia Xu, Hongbo Mi, Xuepeng Li and Jianrong Li
Link: https://www.mdpi.com/2304-8158/11/1/66

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