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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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