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Journal: Foods, 2025
Volume: 14
Number: 970
970
Article: Effect of Low-Temperature Plasma Activated Water with Different Treatment Times on Myofibrillar Proteins of Thawed Pork
Authors: by Manting Du, Fangge Hao, Shunyang Sun, Ke Li, Qisen Xiang, Junguang Li, Lichuang Cao and Yanhong Bai
Link: https://www.mdpi.com/2304-8158/14/6/970

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