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Journal: Foods, 2022
Volume: 11
Number: 804
Article:
Effect of Phosphorylation on the Structure and Emulsification Properties of Different Fish Scale Gelatins
Authors:
by
Mei Yang, Jian Zhang, Xin Guo, Xiaorong Deng, Shihua Kang, Xinrong Zhu and Xiaobing Guo
Link:
https://www.mdpi.com/2304-8158/11/6/804
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