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    Effect of Low-Temperature Plasma Activated Water with Different Treatment Times on Myofibrillar Proteins of Thawed Pork

    Effect of Low-Temperature Plasma Activated Water with Different Treatment Times on Myofibrillar Proteins of Thawed Pork by Manting Du, Fangge Hao, Shunyang Sun, Ke Li, Qisen Xiang, Junguang Li, Lichuang Cao, Yanhong Bai

    Published 2025-03-01
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