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中文
Research progress of physical methods on modifying functional properties of fish meat protein
JIANG Xin, WANG Xichang, PAN Fengtao, JI Zhongchun, SHI Wenzheng
Food and Fermentation Industries . 2021, (
5
): 288 -295 . DOI: 10.13995/j.cnki.11-1802/ts.024853
