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Science and Technology of Food Industry ›› 2026, Vol. 47 ›› Issue (15) : 87 - 98. DOI: 10.13386/j.issn1002-0306.2025060352
Research and Investigation

Effects of Pleurotus eryngii and Hypsizygus marmoreus Powders on Taste, Volatile Flavor Compounds, Lipid Oxidation and α-Dicarbonyl Compound Formation in Roasted Pork Patties

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