Determination of content, cooking loss, and bioaccessibility of thiamine in red meats using in vitro simulated human gastrointestinal digestion system için istatistikler
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| Determination of content, cooking loss, and bioaccessibility of thiamine in red meats using in vitro simulated human gastrointestinal digestion system | 51 |
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| Aralık 2025 | 8 |
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