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Zhuangzhuang Qiu

Chonnam National University

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Physicochemical Properties and Shelf-Life of Raw and Cooked Patties Added with Various Levels of Grape Tomato Powder by Different Drying Methods

2021 Lwt - Food Science and Technology
- Zhuangzhuang Qiu
- Koo Bok Chin
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Antioxidant Properties of Blueberry Extract in Different Oleogel Systems

2020 Lwt - Food Science and Technology
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