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Soybean Glycinin’s Antibacterial Properties Provide a Feasible Natural Alternative for Improving the Overall Quality and Shelf-Life of Beef Steaks and Combating Foodborne Pathogens

Crossref DOI link: https://doi.org/10.1007/s11947-024-03557-z

Published Online: 2024-08-22

Published Print: 2025-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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