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Journal: Foods, 2023
Volume: 12
Number: 2504

Article: Formation of Lipid-Derived Flavors in Dry-Cured Mackerel (Scomberomorus niphonius) via Simulation of Autoxidation and Lipoxygenase-Induced Fatty Acid Oxidation
Authors: by Qiaoyu Liu, Menglin Lei, Wenhong Zhao, Xiangluan Li, Xiaofang Zeng and Weidong Bai
Link: https://www.mdpi.com/2304-8158/12/13/2504

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