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Journal: Foods, 2024
Volume: 13
Number: 702

Article: The Effect of Enzymatic Hydrolysis and Maillard Reaction on the Flavor of Chicken Osteopontin
Authors: by Xiong Xu, Ke Bi, Guangyu Wu, Ping Yang, Hongjun Li, Wei Jia and Chunhui Zhang
Link: https://www.mdpi.com/2304-8158/13/5/702

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