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Enhancement mechanism of glycation with l‐arabinose and xylose on texture properties of silver carp mince gel

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autori principali:	Junya Liu, Xueshen Zhu, Wenzheng Shi
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2024
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
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