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收藏Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process
Harkouss, Rami; Astruc, Thierry; Lebert, Andre; Gatellier, Philippe; Loison, Olivier; Safa, Hassan; Portanguen, Stephane; Parafita, Emilie; Mirade, Pierre-Sylvain
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