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HARVARD Citation
Liu, J. et al. (2019). Physico-chemical and functional properties of silver carp myosin glycated with konjac oligo-glucomannan: Effects of deacetylation. Food chemistry. pp. 223-230. [Online].
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Liu, J. et al. (2019). Physico-chemical and functional properties of silver carp myosin glycated with konjac oligo-glucomannan: Effects of deacetylation. Food chemistry. pp. 223-230. [Online].