CrossRef Text and Data Mining
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Effects of ergothioneine-enriched mushroom extract on oxidative stability, volatile compounds and sensory quality of emulsified sausage
Ye Tao, Shan Xiao, Jiaming Cai, Jihui Wang, Lin Li
Anim Biosci. 2021;34(10):1695-1704.   Published online March 11, 2021
DOI: https://doi.org/10.5713/ab.20.0817

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Effects of ergothioneine-enriched mushroom extract on oxidative stability, volatile compounds and sensory quality of emulsified sausage
Animal Bioscience. 2021;34(10):1695-1704   Crossref logo
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Volatile aroma compounds and wine sensory attributes
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Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella
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Reducing Animal Fat in Bologna Sausage Using Pre-Emulsified Linseed Oil: Technological and Sensory Properties
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Effect of Binding Agents on Quality Characteristics of Mushroom Based Sausage Analogue
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Phenolic Compounds in Hibiscus mutabilis Seeds and Their Effects on the Oxidative Stability of DHA-Enriched Goat Milk Emulsion
Biochemistry and Health Benefits of Fatty Acids. 2018;   Crossref logo
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