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模态框（Modal）标题

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Effect of Storage Temperature and Ginger Essential Oil on Quality Indicators and the Formation of Biogenic Amines in Tuna as well as Correlation between Quality Indicators and Biogenic Amine Contents
LEI Zhifang, XIE Jing, YIN Le, LI Yanni, GAO Lei, YIN Lei
FOOD SCIENCE . 2017, (3): 45 -53 .  DOI: 10.7506/spkx1002-6630-201703008

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