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1. 不同植物油对金线鱼鱼糜凝胶风味的影响.

2. 不同种类淀粉对罗非鱼鱼糜凝胶品质的影响.

3. 负载白藜芦醇的红花籽油乳液对金线鱼 鱼糜凝胶品质的影响.

4. 没食子酸对金线鱼鱼糜凝胶特性及其体外 消化产物活性的影响.

5. 大豆油和预乳化大豆油对金线鱼鱼糜凝胶 品质的影响.

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