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Journal: Foods, 2020
Volume: 9
Number: 449
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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