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Effects of high hydrostatic pressure processing on the physicochemical properties, functional characteristics, and

Jing Yang1, Shuling Zhou1, Yan Chen1

  • 1School of Food Science and Engineering, Chongqing Technology and Business University, Chongqing 400067, China.

Food Chemistry
|February 16, 2025
PubMed

Keywords:
BioactivityFood processingInsectsProtein

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