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Journal: FoodsVolume: 14Number: 4270
Article: Improving Freeze–Thaw Stability of High-Moisture Extruded Plant-Based Meat: A Synergistic Strategy Combining Glucose Oxidase, Phytase and Tamarind Gum
- Authors:
- Xuzeng Wang1,2,3,
- Xiangquan Zeng1,2,3 and
- Jian Li1,2,3,*
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