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Journal: Foods, 2020
Volume: 9
Number: 478
Article:
Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage
Authors:
by
Chen-Chen Xu, Hui Yu, Peng Xie, Bao-Zhong Sun, Xiang-Yuan Wang and Song-Shan Zhang
Link:
https://www.mdpi.com/2304-8158/9/4/478
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