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1. Influence of Maillard reaction on the antigenicity of ovalbumin using response surface methodology
  MA Xiaojuan,GAO Jinyan,TONG Ping,YANG Hui,ZU Qinqin,CHEN Hongbing
  Food Science and Technology 12 September 2013
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2. Investigation of the Absorption Mechanism of Ginsenoside Compound K and Its Fatty Acid Ester Prodrugs Using Caco-2 Cell Monolayers Model
  Zhu Xuemei,Zhang Bing,Luo Ting,Hu Jiangning,Li Hongyan,Deng Zeyuan
  Food Science and Technology 31 July 2013
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