Effects of Different Water Contents on the Quality Characteristics of Roasted Large Yellow Croaker (<i>Larimichthys crocea</i>) Fillets by Shuting Huang, Shuji Liu, Ping Wen, Xiangyang Lin, Xiaoting Chen, Yongchang Su, Yuping Xie, Huawei Zheng, Yihui Chen, Zhiyu Liu

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Fermentation Preparation of Umami Sauce and Peptides from Kelp Scraps by Natural Microbial Flora by Jizi Huang, Ruimei Wu, Yijing Wu, Feiyang Liang, Yiming Chen, Fujia Yang, Huawei Zheng, Zonghua Wang, Huibin Xu, Songbiao Chen, Guangshan Yao

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