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Correction to: Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage

Crossref DOI link: https://doi.org/10.1186/s43014-019-0013-4

Published Online: 2019-12-09

Published Print: 2019-12

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