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Journal: Foods, 2025
Volume: 14
Number: 2259

Article: The Effects of Tea Polyphenols on the Emulsifying and Gelling Properties of Minced Lamb After Repeated Freeze–Thaw Cycles
Authors: by Xueyan Yun, Ganqi Yang, Limin Li, Ying Wu, Xujin Yang and Aiwu Gao
Link: https://www.mdpi.com/2304-8158/14/13/2259

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