Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat
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2019
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| Reference Key |
geng2019relationship
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|---|---|
| Authors | Geng J. |
| Journal | Food chemistry |
| Year | 2019 |
| DOI | 10.1016/j.foodchem.2019.01.056 |
| URL | |
| Keywords | Keywords not found |
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