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Journal: Foods, 2025
Volume: 14
Number: 1639
Article:
Enhancing the Textural Properties of Tibetan Pig Sausages via Zanthoxylum bungeanum Aqueous Extract: Polyphenol-Mediated Quality Improvements
Authors:
by
Jingjing Huang, Haiqiu Wei, Zhang Luo, Liang Li, Zhendong Liu and Ningning Xie
Link:
https://www.mdpi.com/2304-8158/14/9/1639
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