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    Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage

    Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage by Suhong Huang, Xiaoli Dong, Yali Zhang, Yuru Chen, Yajie Yu, Ming Huang, Yuandong Zheng

    Published 2022-03-01
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