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    Molecular characterization of a novel aspartyl aminopeptidase that contributes to the increase in glutamic acid content in chicken meat during cooking

    Molecular characterization of a novel aspartyl aminopeptidase that contributes to the increase in glutamic acid content in chicken meat during cooking by Hitomi Yuhara, Akira Ohtani, Mami Matano, Yutaka Kashiwagi, Kenji Maehashi

    Published 2021-07-01
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