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ajoaa-5306	doi.org	https://doi.org/10.22194/jgias/24.1298
ajoaa-5306	doi.org	https://doi.org/10.1002/1438-9312(200011)102:11
ajoaa-5306	doi.org	https://doi.org/10.1016/j.yjmcc.2007.03.623
ajoaa-5306	doi.org	https://doi.org/10.1016/j.foodchem.2023.136913