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中文
Improvement of the gel properties of Japanese Spanish mackerel(Scomberomours niphonius) surimi by two polyphenols
JIA Hui, XIA Li-ning, LI Qi, et al.
Food and Fermentation Industries . 2018, (
10
): 90 -95 . DOI: 10.13995/j.cnki.11-1802/ts.016550
