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Xu, Wenjing
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Basic electrolyzed water coupled with ultrasonic treatment improves the functional properties and digestibility of Antarctic krill proteins
by
Li, Yufeng
,
Wang, Jinsong
,
Zhu, Xiping
,
Tan, Lijun
,
Xie, Dan
,
Xu
,
Wenjing
,
Gui, Yunlei
,
Zhao, Yong
,
Wang, Jing Jing
Published in
Food Research International
(2022)
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