Quantitative proteomics reveals the relationship between protein changes and off-flavor in Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating
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2020 ◽
Vol 100
(12)
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pp. 4583-4591
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2021 ◽
Vol 24
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pp. 1061-1073
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2001 ◽
Vol 152
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pp. 169-176
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1992 ◽
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pp. 222-227
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