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BACKGROUND
Low molecular weight peptides (LMWPs) (<1 kDa) generated in meat during chilled conditioning can act as flavor precursors in the Maillard reaction with a potential contribution to key volatile organic compound (VOC) formation upon heating. Liquid chromatography/quadrupole time‐of‐flight mass spectrometry (LC/QTOF‐MS) successfully detected 44 LMWPs in chicken breast and thigh muscles...
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