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Journal: Foods, 2020
Volume: 9
Number: 1104

Article: Effects of Cooking Cycle Times of Marinating Juice and Reheating on the Formation of Cholesterol Oxidation Products and Heterocyclic Amines in Marinated Pig Hock
Authors: by Xiuyun Guo, Yawei Zhang, Ye Qian and Zengqi Peng
Link: https://www.mdpi.com/2304-8158/9/8/1104

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