Arthrospira (Spirulina) platensis extract improves oxidative stability and product quality of Chinese-style pork sausage
Aiguo Luo(Tufts University), Shulian Xie(Shanxi University), C.-Y. Oliver Chen(Tufts University), Junping Lv(Shanxi University), Jia Feng(North University of China), Fangru Nan(Shanxi University), Qi Liu(Shanxi University), Bianfang Hu(Jinzhong University)
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