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Journal: Foods, 2022
Volume: 11
Number: 3830

Article: Changes in Gelation Properties of Silver Carp Myosin Treated by Combination of High Intensity Ultrasound and NaCl
Authors: by Xia Gao, Shengnan Yang, Juan You, Tao Yin, Shanbai Xiong and Ru Liu
Link: https://www.mdpi.com/2304-8158/11/23/3830

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