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    Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted Peanuts

    Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted Peanuts by YU Jingjing, YU Xiaohui, SHI Lili, LIU Wei

    Published 2023-08-01
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