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The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak

Crossref DOI link: https://doi.org/10.1007/s13197-020-04817-4

Published Online: 2020-10-22

Published Print: 2021-08

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

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