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Journal: Foods, 2022
Volume: 11
Number: 2340
Article:
Quark Cheese Processed by Dense-Phase Carbon Dioxide: Shelf-Life Evaluation and Physiochemical, Rheological, Microstructural and Volatile Properties Assessment
Authors:
by
Xiaoyong Song, Yuanrong Zheng, Xuefu Zhou and Yun Deng
Link:
https://www.mdpi.com/2304-8158/11/15/2340
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