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JSFA.8325
JSFA.8325
http://dx.doi.org/10.1002/JSFA.8325
The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella).
P356
Q30400362-D1B0D271-BEBE-41A6-815D-FB5617B43131
P356
JSFA.8325
http://dx.doi.org/10.1002/JSFA.8325