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July 1, 2025Food Chemistry XOpen Access

Formation of different flavor characteristics of raw- and boiled-dried oysters

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DLDuanquan LinYCYu‐Lei ChenJWJingyi Wang

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Lin et al. (2025) studied this question.

synapsesocial.com/papers/6a9a452b26bdba86e64e2f29https://doi.org/10.1016/j.fochx.2025.102854
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