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Journal: Foods, 2025
Volume: 14
Number: 3136
Article:
Effects of Thermal Sterilization Conditions on Flavor and Lipid Oxidation of Sauced Duck Necks
Authors:
by
Beibei Chu, Chao Zhang, Yushen Song, Hui Zhou, Xingguang Chen and Qianhui Gu
Link:
https://www.mdpi.com/2304-8158/14/17/3136
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