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Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products

Author:

Longteng Zhang,Qian Li,Hui Hong,Yongkang Luo

Publication:

Food Chemistry

Publisher:

Elsevier

Date:

30 June 2020

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