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Development of emulsion-filled calcium alginate gels for thermoresponsive release of flavor in plant-based meat analogsGo to Link

Kang, Yu Kyeong; Jeong, Eunwoo; Baek, Youjin; Lee, Kwang Yeon; Lee, Hyeon Gyu

ArticleIssue Date2024CitationFood Chemistry, v.461, pp 1 - 7PublisherElsevier BV
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