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Recent trends in the analysis of honey constituents.
Food Chem. 2022 Sep 1;387:132920. doi: 10.1016/j.foodchem.2022.132920. Epub 2022 Apr 7.
Food Chem. 2022.
PMID: 35413557
Free article.
Review.
Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds.
Shen H, Stephen Elmore J, Zhao M, Sun W.
Shen H, et al. Among authors: stephen elmore j.
Food Chem. 2020 Nov 1;329:127032. doi: 10.1016/j.foodchem.2020.127032. Epub 2020 May 15.
Food Chem. 2020.
PMID: 32505986
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