Effects of antioxidants on physicochemical properties and odorants in heat processed beef flavor and their antioxidant activity under different storage conditions

Overview of attention for article published in Frontiers in Nutrition, August 2022

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New Research: Effects of antioxidants on physicochemical properties and odorants in heat processed beef flavor and their antioxidant activity under different storage conditions: Heat processed beef flavor (HPBF) is a common thermal process… https://t.co/Ns

05 Oct 2022

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