[1]
Wang J.-Z., Sun H.-M., Zhang C., Hu L., Li X. and Wu X.-W. 2016. Safety assessment of Maillard reaction products of chicken bone hydrolysate using Sprague-Dawley rats. Food & Nutrition Research. 60, (Mar. 2016). DOI:https://doi.org/10.3402/fnr.v60.27827.