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Author: Jing-Jing Bai
1 Articles are founded.
Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptide-loaded Nanoliposomes during Refrigerated Storage
Korean J Food Sci Anim Resour 2017;37(5):752-763.
https://doi.org/10.5851/kosfa.2017.37.5.752
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https://doi.org/10.5851/kosfa.2017.37.5.752