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Quantitative phosphoproteomic analysis of caprine muscle with high and low meat quality
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已完结
Biogenic amines formation, nucleotide degradation and TVB‐N accumulation of vacuum‐packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes
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Nanotechnology-based preservation approaches for aquatic food products: A review with the current knowledge
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