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Nano fish bone prepared by high-energy media milling extends the shelf life of tofu during cold storage: Unlocking the restriction on water mobility
Molecular Biology
Food Science
Horticulture
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Authors
Ramy Khoder
,
Liangzi Zhang
Qilin Huang
,
Juan You
,
Huawei Ma
,
Tao Yin
+4 authors
,
Ru Liu
Journal
Food Chemistry
Published
Nov 1, 2024
DOI
10.1016/j.foodchem.2024.142079
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