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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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