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Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef
 
 

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Journal: Foods, 2025
Volume: 14
Number: 2302

Article: Mechanisms of Exogenous L-Lysine in Influencing the Quality of Low-Sodium Marinated Braised Beef
Authors: by Chongxian Zheng, Pengsen Wang, Mingming Huang, Tong Jiang, Jianying Zhao, Yanwei Mao and Huixin Zuo
Link: https://www.mdpi.com/2304-8158/14/13/2302

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