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Based on the obtained results, we propose for the first time an innovative schematic diagram explaining the potential reactions and pathways for VOCs formation during the different steps of the SCH production.In this study, we characterized and compared the whey proteins from donkey and bovine milk using HPLC-MS/MS-based proteomics. A total of 989 and 1534 whey proteins were characterized in donkey and bovine milk, respectively. Furthermore, 623 whey proteins were found in both groups, and 229 differentially expressed whey proteins (DE
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