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Journal: Foods, 2024
Volume: 13
Number: 800

Article: Nutrient Composition and Flavor Profile of Crucian Carp Soup Utilizing Fish Residues through Comminution and Pressure-Conduction Treatment
Authors: by Qi Wang, Zheming Wang, Xiaoqing Yang, Xinru Fan, Jinfeng Pan and Xiuping Dong
Link: https://www.mdpi.com/2304-8158/13/5/800

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