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Impact of Fruit-Based Sugar Substitutes on Meat Tenderization and Quality Characteristics of Pork Bulgogi

Inmyoung Park1,2, Ok Kyung Park1,2

  • 1School of Food and Culinary Arts, Youngsan University, Busan 48015, Republic of Korea.

Foods (Basel, Switzerland)
|July 15, 2026
PubMed

Keywords:
flavor compoundsfruit-based marinadepork bulgogiproteolysissensory evaluationsoy sauce

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