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Insight into the Interaction of Malondialdehyde with Rabbit Meat Myofibrillar Protein: Fluorescence Quenching and Protein Oxidation.
Foods. 2023 May 18;12(10):2044. doi: 10.3390/foods12102044.
Foods. 2023.
PMID: 37238862
Free PMC article.
The Characterization of the Key Aroma Compounds in Non-Smoked Bacon by Instrumental and Sensory Methods.
Wu H, He Z, Yang L, Li H.
Wu H, et al.
Foods. 2024 Apr 19;13(8):1260. doi: 10.3390/foods13081260.
Foods. 2024.
PMID: 38672932
Free PMC article.
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