Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model
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Title
Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model
Authors
Keywords
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Journal
Food Science and Human Wellness
Volume 12, Issue 1, Pages 275-282
Publisher
Elsevier BV
Online
2022-08-09
DOI
10.1016/j.fshw.2022.07.008
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