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Improved physicochemical properties and hepatic protection of Maillard reaction products derived from fish protein hydrolysates and ribose

Food ChemistryNutritionImproved Physicochemical PropertiesBiochemistryFish Protein HydrolysatesFood AnalysisMaillard Reaction ProductsAlternative Protein SourceMetabolismFood ComponentFood QualityFood SafetyBiomolecular EngineeringHealth Sciences