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APA Citation
He, D., Wang, X., Ai, M., Kong, Y., Fu, L., Zheng, B., Song, H., & Huang, Q. (n.d.). molecular mechanism of high-pressure processing for improving the quality of low-salt Eucheuma spinosum chicken breast batters. Poultry science, 98, 2670–2678. http://access.bl.uk/ark:/81055/vdc_100092358419.0x000057