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Journal: Gels, 2022
Volume: 8
Number: 10

Article: The Effect of Salt on the Gelling Properties and Protein Phosphorylation of Surimi-Crabmeat Mixed Gels
Authors: by Yajun Zhu, Yufeng Lu, Tao Ye, Shaotong Jiang, Lin Lin and Jianfeng Lu
Link: https://www.mdpi.com/2310-2861/8/1/10

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