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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
... in G5 (39.00 ± 4.07%) than in G10 (18.50 ± 4.54%). Vigor declined in both groups after thawing; however, they...
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