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Journal: Foods, 2020
Volume: 9
Number: 449
Article:
Preparation and Characterization of Coating Based on Protein Nanofibers and Polyphenol and Application for Salted Duck Egg Yolks
Authors:
by
Qiannan Wang, Weihua Liu, Bo Tian, Dongmei Li, Chunhong Liu, Bin Jiang and Zhibiao Feng
Link:
https://www.mdpi.com/2304-8158/9/4/449
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