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Effects of tea branch liquid smoke on oxidation and structure of myofibrillar protein derived from pork tenderloin during curing per Yanpei Huang, Ying Zhou, Yuanyuan Liu, Jing Wan, Ping Hu, Linggao Liu, Mingming Li, Yeling Zhou, Sha Gu, Dan Chen, Bokai Hu, Ke Hu, Qiujin Zhu
Publicat 2023-03-01
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