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Journal: Foods, 2025
Volume: 14
Number: 4271

Article: Plant-Based vs. Pork Sausages: Protein Nutritional Quality and Antioxidant Potential in the Bioaccessible Fraction
Authors: by Narigul Khamzaeva, Bettina Hieronimus, Christina Kunz, Larissa E. Pferdmenges and Karlis Briviba
Link: https://www.mdpi.com/2304-8158/14/24/4271

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