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Published 2019
...Climate change threatens freshwater fish by severely modifying water quality and hydrological...
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6
Published 2015
... polyunsaturated fatty acids were predominant, with a percentage decrease after each cycle of frying. Consequently...
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8
Published 2020
... that of G10 (18.80 ± 3.01%). In the HOST, a decrease in viability was only observed after thawing...
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