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Pyrazine yield and functional properties of rice bran protein hydrolysate formed by the Maillard reaction at varying pH.
J Food Sci Technol. 2022 Mar;59(3):890-897. doi: 10.1007/s13197-021-05084-7. Epub 2021 Mar 31.
J Food Sci Technol. 2022.
PMID: 35185198
Free PMC article.
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