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Corrigendum to "Bitter and astringent characteristics of alkalized cocoa powder: Analysis using UPLC-Q-TOF-MS/MS and

Xinlei Shi1, Yulu Xiao1, Nanyu Zhao1

  • 1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.

Food Chemistry
|July 4, 2026
PubMed
Abstract

No abstract available in PubMed .

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