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Science and Technology of Food Industry ›› 2026, Vol. 47 ›› Issue (18) : 65 - 74. DOI: 10.13386/j.issn1002-0306.2025070360
Food Components and Quality Mechanisms

Effects of Different Sterilization Methods on Basic Nutritional Components, Lipid Oxidation Index and Volatile Flavors of Tsamba

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