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Journal: Foods, 2020
Volume: 9
Number: 1179
Article:
Red Shrimp Are a Rich Source of Nutritionally Vital Lipophilic Compounds: A Comparative Study among Edible Flesh and Processing Waste
Authors:
by
Ramesh Kumar Saini, Min-Ho Song, Kannan R. R. Rengasamy, Eun-Young Ko and Young-Soo Keum
Link:
https://www.mdpi.com/2304-8158/9/9/1179
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