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Journal: Molecules, 2016
Volume: 21
Number: 795

Article: Antioxidative, Antibacterial, and Food Functional Properties of the Half-Fin Anchovy Hydrolysates-Glucose Conjugates Formed via Maillard Reaction
Authors: by Ru Song, Peiyu Yang, Rongbian Wei and Guanqiang Ruan
Link: https://www.mdpi.com/1420-3049/21/6/795

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