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Journal: Foods, 2022
Volume: 11
Number: 3542
Article:
Changes in the Physical–Chemical Properties and Volatile Flavor Components of Dry-Cured Donkey Leg during Processing
Authors:
by
Jingjing Zhang, Zixiang Wei, Huachen Zhang, Lan Xie, Silvia Vincenzetti, Paolo Polidori, Lanjie Li and Guiqin Liu
Link:
https://www.mdpi.com/2304-8158/11/21/3542
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