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HARVARD Citation
Qin, L. et al. (2022). Effects of polysaccharides autoclave extracted from Flammulina velutipes mycelium on freeze-thaw stability of surimi gels. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Qin, L. et al. (2022). Effects of polysaccharides autoclave extracted from Flammulina velutipes mycelium on freeze-thaw stability of surimi gels. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].