Citation: | ZHANG Xincan, LI Xiaoding. Effect of Egg White Protein-β-Cyclodextrin Complex on Freeze-Thaw Stability of Shrimp[J]. Science and Technology of Food Industry, 2023, 44(2): 261−269. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050003. |
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