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Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages

DOI

83

Citations

63

References

2022

Year

Chunqiang Li, Wenru Xie, Zhang Xue, Liu Jun, Mingyun Zhang, Jun‐Hua Shao
Meat Science

References

YearCitations

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