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Year | Number of Results |
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2022 | 1 |
2023 | 1 |
2024 | 0 |
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The Research Field of Meat Preservation: A Scientometric and Visualization Analysis Based on the Web of Science.
Foods. 2023 Nov 24;12(23):4239. doi: 10.3390/foods12234239.
Foods. 2023.
PMID: 38231689
Free PMC article.
Review.
Changes in the Physical-Chemical Properties and Volatile Flavor Components of Dry-Cured Donkey Leg during Processing.
Zhang J, Wei Z, Zhang H, Xie L, Vincenzetti S, Polidori P, Li L, Liu G.
Zhang J, et al.
Foods. 2022 Nov 7;11(21):3542. doi: 10.3390/foods11213542.
Foods. 2022.
PMID: 36360155
Free PMC article.
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