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Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

Crossref DOI link: https://doi.org/10.1007/s13197-016-2287-8

Published Online: 2016-07-22

Published Print: 2016-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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