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Journal: Foods, 2024
Volume: 13
Number: 388
388
Article: Effects of Edible Organic Acid Soaking on Color, Protein Physicochemical, and Digestion Characteristics of Ready-to-Eat Shrimp upon Processing and Sterilization
Authors: by Chao Guo, Yingchen Fan, Zixuan Wu, Deyang Li, Yuxin Liu and Dayong Zhou
Link: https://www.mdpi.com/2304-8158/13/3/388

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