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Journal: FoodsVolume: 12Number: 3788
Article: Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices
  • Authors:
  • Yong Li1,
  • Hua Li1 and
  • Yinchun Zhu1
  • et al.
Link: https://www.mdpi.com/2304-8158/12/20/3788

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