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X.J. Leng
X.J. Leng
Nanjing Agricultural University
Food science
SAGE
Chemistry
Salvia officinalis
Oxidative phosphorylation
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Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage.
2013
Meat Science
L. Zhang
Y H Lin
X.J. Leng
Mingming Huang
G. H. Zhou
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Citations (71)
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