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Journal: MoleculesVolume: 26Number: 1264
Article: Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat
  • Authors:
  • Xingge Wu1,2,
  • Zhigang Zhang3 and
  • Zhiyong He1,2
  • et al.
Link: https://www.mdpi.com/1420-3049/26/5/1264

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