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Journal: Foods, 2022
Volume: 11
Number: 3542
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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