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Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage.

Foods · 2021 · PMC8625618 · PMID 34828890

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a decreasing trendno p-value reported
At 12 d, the TBARS value of the control sample displayed a decreasing trend, which may be due to the binding between MDA and protein degradation products [ 47 ].

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