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.