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Journal: Foods, 2025
Volume: 14
Number: 3952
Article:
Developing Healthier Meat Products: Application of Natural Polyphenols to Reduce Hazardous Compounds During High Temperature Processing and Digestion
Authors:
by
Du-Xin Jin and Yu-Xuan Jin
Link:
https://www.mdpi.com/2304-8158/14/22/3952
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