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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.
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