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Journal: FoodsVolume: 13Number: 3338
Article: Effect of Shikimic Acid on Oxidation of Myofibrillar Protein of Duck Meat During Heat Treatment
  • Authors:
  • Yue Niu1,2,
  • Yingrui Zhang1,2 and
  • Yuwei Wang1,2
  • et al.
Link: https://www.mdpi.com/2304-8158/13/20/3338

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