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Journal: Foods, 2025
Volume: 14
Number: 3453

Article: Physicochemical and Flavor Characteristics of Maillard Reaction Products from Nile Tilapia Fish Skin Collagen Peptides Induced by Four Reducing Sugars
Authors: by Wei Wu, Xilong Wang, Jiayuan Chen, Jingjie Tan and Yu Fu
Link: https://www.mdpi.com/2304-8158/14/19/3453

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