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        Journal: Foods, 2022
        Volume: 11 
                	Number: 3502 
                
        
        Article:
        Changes in Protein Degradation and Non-Volatile Flavor Substances of Swimming Crab (Portunus trituberculatus) during Steaming 
        Authors: 
       	by
                    Qin Chen, Yurui Zhang, Lunan Jing, Naiyong Xiao, Xugan Wu and Wenzheng Shi        
        Link:
        https://www.mdpi.com/2304-8158/11/21/3502
        
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