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Journal: FoodsVolume: 11Number: 537
Article: Improving the Quality of Frozen Lamb by Microencapsulated Apple Polyphenols: Effects on Cathepsin Activity, Texture, and Protein Oxidation Stability
  • Authors:
  • Yuanyuan Zhong1,†,
  • Yangming Liu2,† and
  • Lijie Xing3
  • et al.
Link: https://www.mdpi.com/2304-8158/11/4/537

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