ArticleFood chemistry: X2026
Heat-induced blackening enhances antioxidants and reduces pungency in
Junxiong Hao et al.PubMed ↗Full text ↗Publisher ↗
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ArticleFood chemistry: X2026
Junxiong Hao et al.PubMed ↗Full text ↗Publisher ↗
No numbers read from the abstract.