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Journal: Foods, 2022
Volume: 11
Number: 320
Article:
Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze–Thaw Cycles
Authors:
by
Yuyao Shi, Hongli Wang, Yao Zheng, Zehui Qiu and Xichang Wang
Link:
https://www.mdpi.com/2304-8158/11/3/320
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