Sixi Liu

Shanghai Ocean University

Shanghai, 201306

China

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Characterization of Gel and Flavor Properties in Silver Carp Surimi Gel Subjected to the “Heating-Low Temperature Storage-Reheating” Procedure

Number of pages: 42 Posted: 08 Aug 2025

Xin Jiang, Sixi Liu, Qianqian Liang, Xiaomin Zhou and Wenzheng Shi

Shanghai Ocean University, Shanghai Ocean University, Shanghai Ocean University, affiliation not provided to SSRN and Shanghai Ocean University

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