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Journal: FoodsVolume: 13Number: 3489
Article: Effect of Succinylation on Oxidation–Aggregation of Low-Density Lipoprotein and Formation of Off-Flavors in Heated Egg Yolks
  • Authors:
  • Liuyang Ren1,
  • Cheng Sun1 and
  • Ying Lv1,*
  • et al.
Link: https://www.mdpi.com/2304-8158/13/21/3489

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