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FORMATION EVALUATION
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Cong‐gui Chen
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Yu Wang
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DOAJ
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Cong‐gui Chen
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Yu Wang
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FORMATION EVALUATION
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Effect of salt mixture on flavor of reduced‐sodium restructured bacon with ultrasound treatment
by
Yu Zhou
,
Yu Wang
,
Qiong Pan
,
Xi‐xi Wang
,
Pei‐jun Li
,
Ke‐zhou Cai
,
Cong‐gui Chen
Published 2020-07-01
“
... oxidation, the protein oxidation, and the
formation
of free amino acids of reduced‐sodium UT‐restructured...
”
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Cong‐gui Chen
Ke‐zhou Cai
1
Pei‐jun Li
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Qiong Pan
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Xi‐xi Wang
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Yu Wang
Yu Zhou
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