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Identifying volatile compounds in rabbit fish (Siganus fuscescens) tissues and their enzymatic generation.
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- European Food Research & Technology, 2022, v. 248, n. 6, p. 1485, doi. 10.1007/s00217-022-03977-1
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Chemical composition and functional properties of recovered protein from Japanese anchovy using different extraction methods.
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- Fisheries Science, 2024, v. 90, n. 5, p. 825, doi. 10.1007/s12562-024-01797-8
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- Article