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Journal: Foods, 2025
Volume: 14
Number: 586
Article:
Impact of Cooking Processes on Volatile Flavor Compounds and Free Amino Acids in Fish Sauce
Authors:
by
Jin-Xiu Xu, Xin Zhang, Bai-Feng Fu, Xin-Yu Qiao, Zhen-Yu Wang, Xian-Bing Xu, Shu-Zhen Cheng and Ming Du
Link:
https://www.mdpi.com/2304-8158/14/4/586
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