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HARVARD Citation
Zhang, Z. et al. (2022). A novel formation pathway of Nε-(carboxyethyl)lysine from lactic acid during high temperature exposure in wheat sourdough bread and chemical model. Food chemistry. p. . [Online].
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Zhang, Z. et al. (2022). A novel formation pathway of Nε-(carboxyethyl)lysine from lactic acid during high temperature exposure in wheat sourdough bread and chemical model. Food chemistry. p. . [Online].