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Free amino acids contents (mean ± standard deviation) of turkey breast meat samples treated with and without the addition of partial protein hydrolysates or water and analyzed via: (a) HPLC-UV/VIS (b) GC-MS (c) 1H-NMR. Sample codes: REF: Reference, Water: injected with water, GPH: partial hydrolysate gelatin, WPH: partial hydrolysate wheat; CPH: partial hydrolysate casein.
