The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (<i>Euphausia superba</i>) Oil as High Internal Phase Emul... by Yinyin Lv, Xiuqin Wang, Ruoyi Hao, Xianhao Zhang, Xianbing Xu, Shengjie Li, Xiuping Dong, Jinfeng Pan

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