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Journal: Foods, 2024
Volume: 13
Number: 1900
Article:
Contribution of Gamma-Aminobutyric Amino Acid and Free Amino Acids to Low-Salt Whole-Wheat Bread through the Addition of Spice Extracts—An Approach Based on Taste Quality
Authors:
by
Kumiko Hisaki, Chikae Sakamoto, Hina Matsui, Hiroshi Ueno and Yukiko Ueda
Link:
https://www.mdpi.com/2304-8158/13/12/1900
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