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    Effect of Different Thawing Methods on the Freshness and Volatile Flavor Compounds of Anchovy (Engraulis encrasicholus)

    Effect of Different Thawing Methods on the Freshness and Volatile Flavor Compounds of Anchovy (Engraulis encrasicholus) by Shengnan LING, Teyuan LIU, Xueye CHEN, Hongli WANG, Xichang WANG, Wenzheng SHI

    Published 2022-03-01
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