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Journal: Foods, 2024
Volume: 13
Number: 3338
3338
Article: Effect of Shikimic Acid on Oxidation of Myofibrillar Protein of Duck Meat During Heat Treatment
Authors: by Yue Niu, Yingrui Zhang, Yuwei Wang, Wenjie He, Wei Xu, Danjun Guo, Hongxun Wang, Yang Yi and Guowei Tan
Link: https://www.mdpi.com/2304-8158/13/20/3338

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