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Journal: FoodsVolume: 12Number: 939
Article: Effect of pH-Shifting Process on the Cathepsin Activity, Muddy Off-Odor Compounds’ Content and Gelling Properties of Isolated Protein from Silver Carp
  • Authors:
  • Weidan Guo1,
  • Miao Zhan1 and
  • Hui Liu1
  • et al.
Link: https://www.mdpi.com/2304-8158/12/5/939

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