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Journal: Foods, 2025
Volume: 14
Number: 1372

Article: Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef
Authors: by Liqin You, Yanfeng Zhang, Yingjuan Ma, Yongrui Wang and Zhaojun Wei
Link: https://www.mdpi.com/2304-8158/14/8/1372

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