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Journal: Molecules, 2026
Volume: 31
Number: 426
426
Article: Processing Suitability and Flavor Profiles of Wagyu Beef Tallow from Different Anatomical Regions
Authors: by Yanxia Xing, He Zhu, Mengqi Li, Yanfei Yang, Mengliu Zhu, Yushu Wang, Zien Li, Baochen Xu, Yang Yu and Lizeng Peng
Link: https://www.mdpi.com/1420-3049/31/3/426

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