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Both Hemocyanin and β-1,3-Glucan-Binding Protein from the Shrimp Shell of Litopenaeus vannamei Are Responsible for Its Color Change from Brown to Red during Thermal Processing
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期刊:Journal of Agricultural and Food Chemistry 作者:ּLeying Guan; Ruiyang Ji; Jiachen Zang; Tuo Zhang; Chenyan Lv; et al 出版日期:2024-09-12 |
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