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Journal: Foods, 2024
Volume: 13
Number: 1900

Article: Contribution of Gamma-Aminobutyric Amino Acid and Free Amino Acids to Low-Salt Whole-Wheat Bread through the Addition of Spice Extracts—An Approach Based on Taste Quality
Authors: by Kumiko Hisaki, Chikae Sakamoto, Hina Matsui, Hiroshi Ueno and Yukiko Ueda
Link: https://www.mdpi.com/2304-8158/13/12/1900

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