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Journal: FoodsVolume: 15Number: 236
Article: Combination of GC-IMS and Nano-LC/HRMS Reveals the Mechanism of Superheated Steam Glycosylation Modification in Improving Oyster Peptide Flavor
- Authors:
- Li-Hong Wang1,
- Jun-Wei Zhang2 and
- Zong-Cai Tu1,2
- et al.
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