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Journal: Foods, 2024
Volume: 13
Number: 991

Article: Effects of Reducing Sugars on Colour, Amino Acids, and Volatile Flavour Compounds in Thermally Treated Minced Chicken Carcass Hydrolysate
Authors: by Xing Zhang and Shao-Quan Liu
Link: https://www.mdpi.com/2304-8158/13/7/991

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