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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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