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Journal: Foods, 2024
Volume: 13
Number: 1213

Article: Comparison of Structural and Physicochemical Characteristics of Skin Collagen from Chum Salmon (Cold-Water Fish) and Nile Tilapia (Warm-Water Fish)
Authors: by Yan Zheng, Yushuang Li, Cong Ke, Xiyuan Gao, Zhiyu Liu and Junde Chen
Link: https://www.mdpi.com/2304-8158/13/8/1213

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