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Sustainable alternatives for jumbo squid (Dosidicus gigas) skin valorization: Production of squid skin protein hydrolysates and gelatin |
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期刊:Innovative Food Science & Emerging Technologies 作者:Sara Pérez-Davila; Carolina Hermida-Merino; Manuel M. Piñeiro; Adrián Pedreira; Jesús Valcarcel; et al 出版日期:2026-08-01 |
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(2025-6-4)