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    Effect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of Oyster protein enzymatic hydrolysates

    Effect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of Oyster protein enzymatic hydrolysates by Zilong Zhao, Wenduo Wang, Jin Chen, Jianxu Chen, Jinying Deng, Guixian Wu, Chunxia Zhou, Guili Jiang, Jingjing Guan, Donghui Luo

    Published 2024-12-01
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