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Quantitative Comparison of 2-Alkylcyclobutanones from Raw Egg Yolk, Boiled Egg Yolk, and Egg Yolk Powder
Quantitative Comparison of 2-Alkylcyclobutanones from Raw Egg Yolk, Boiled Egg Yolk, and Egg Yolk Powder
2004
서혜영
Kim Kyong-Su
Keywords:
Boiled egg
Yolk
Chemistry
Food science
Correction
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