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ArticleFoods (Basel, Switzerland)2026

Combination of GC-IMS and Nano-LC/HRMS Reveals the Mechanism of Superheated Steam Glycosylation Modification in Improving Oyster Peptide Flavor.

Li-Hong Wang et al.PubMed ↗Full text ↗Publisher ↗

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Combination of GC-IMS and Nano-LC/HRMS Reveals the Mechanism of Superheated Steam Glycosylation Modification in Improving Oyster Peptide Flavor. | OpenQuestion