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Development of fermented surimi products using simulated tofuyo processing: associated changes in chemical composition, antioxidant activities and angiotensin-converting enzyme inhibition

Crossref DOI link: https://doi.org/10.1007/s12562-019-01386-0

Published Online: 2019-11-30

Published Print: 2020-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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