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Effects of three carp species on texture,color, and aroma properties of Suan yu,a Chinese traditional fermented fish |
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| Authors: | Pei Gao Fang Yang Peipei Yu Qixing Jiang Yanshun Xu Wenshui Xia |
| Affiliation: | State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China |
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