Changes of proximate composition and taste components in vinasse hairtail during processing

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[1] Zhang, Jinjie
[2] Xu, Dalun
[3] Yang, Wenge
[4] Xue, Changhu
来源：
Xu, Dalun | 1600年 / Chinese Institute of Food Science and Technology卷 / 14期
关键词：
Proteins - Marine biology - Meats - Amino acids - Mixtures;
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