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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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