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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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