Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat
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1148
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0x95644003c57E6F55A65596E3D9Eac6813e3566dA
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1148
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10.1016/j.foodchem.2019.01.056
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Scimatic Chain (ID: 481)
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