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Journal: FoodsVolume: 13Number: 522
Article: The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze–Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative
  • Authors:
  • Zhiming Meng1,
  • Ying Liu1 and
  • Qi Li1
  • et al.
Link: https://www.mdpi.com/2304-8158/13/4/522

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