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Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

Detalles Bibliográficos
Autores principales:	Gao, Binghong, Hu, Xiaobo, Xue, Hui, Li, Ruiling, Liu, Huilan, Han, Tianfeng, Tu, Yonggang, Zhao, Yan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9644047/ https://www.ncbi.nlm.nih.gov/pubmed/36386898 http://dx.doi.org/10.3389/fnut.2022.1064331

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