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Flavour improvement of reduced-fat peanut butter by addition of a kokumi peptide, γ-glutamyl-valyl-glycine

Crossref DOI link: https://doi.org/10.1186/2044-7248-4-16

Published Online: 2015-01-26

Published Print: 2015-12

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

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