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Journal: FoodsVolume: 14Number: 3722
Article: Effect of Different High-Temperature Heating Methods on the Glycation Reaction and Advanced Glycation Reaction Products of β-Lactoglobulin
  • Authors:
  • Xueying Zhang 1,2,†,
  • Qiannan Jiang 1,2,† and
  • Yueming Hu 1,2,*
  • et al.
Link: https://www.mdpi.com/2304-8158/14/21/3722

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