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Journal: Foods, 2025
Volume: 14
Number: 856

Article: A Comparison of the Structural Changes and IgG Immunobinding Activity of Parvalbumin in Salangid Icefish (Neosalanx taihuensis) After Glycation and Ultra-High Pressure Treatment
Authors: by Ying Huang, Yang Hu, Jiawei Liu and Haiying Liu
Link: https://www.mdpi.com/2304-8158/14/5/856

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