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Nutrition. Foods and food supply
TX341-641
Food processing and manufacture
Nε-carboxyethyl-lysine
Nε-carboxymethyl-lysine
TP368-456
advanced glycation end products
pacific oyster
sous vide
thermal processing
Animal Nutrition
Clinical and Sports Nutrition
Cooked oyster
Crop and Pasture Nutrition
Dietetics and Nutrigenomics
Enzymatic hydrolysis
Flavor formation
Fluorescent products
Food Chemistry and Molecular Gastronomy (excl. Wine)
Food Nutritional Balance
Intestinal microbiota
Metabolomics
N-epsilon-carboxymethyllysine
Nutrition and Dietetics not elsewhere classified
Nutritional Physiology
Oyster
Public Nutrition Intervention
SCFAs
gc-ims
hydrolysate