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Journal: Foods, 2025
Volume: 14
Number: 692
Article:
Effect of Chinese-Yam-Based Emulsion Gel on Beef Emulsification Characteristics
Authors:
by
Hao Zhang, Xujin Yang, Aiwu Gao and Limin Li
Link:
https://www.mdpi.com/2304-8158/14/4/692
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