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    "Department of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan",
    "Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China",
    "National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan",
    "School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai, China",
    "Department of Sports Health, College of Sports Sciences and Physical Activity, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia",
    "Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia"
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      "name": "Muhammad Aftab Zahoor"
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  "pmcid": "PMC13721925",
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  "published": "2026-10-23",
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  "subjects": [],
  "title": "Unlocking the outcomes of Syzygium cumini concentrate marination on the physicochemical and sensorial properties, oxidative and microbial stability of beef",
  "title_text": "Unlocking the outcomes of Syzygium cumini concentrate marination on the physicochemical and sensorial properties, oxidative and microbial stability of beef",
  "type": "peer-reviewed",
  "updated_at": "2026-11-02T03:20:54Z",
  "url": "https://research.draconitic.com/paper/c14661nb3nthp",
  "venue": "Food chemistry: X",
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}