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    Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model

    Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model by Mingcheng Zhang, Xiaocao Zhao, Dengyong Liu, Guan Wang

    Published 2023-01-01
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