Cite
HARVARD Citation
Guo, X. et al. (n.d.). Optimization of Enzymatic Hydrolysis for Preparation of Shrimp Flavor Precursor Using Response Surface Methodology. Journal of food quality. 37 (4), pp. 229-236. [Online].
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Guo, X. et al. (n.d.). Optimization of Enzymatic Hydrolysis for Preparation of Shrimp Flavor Precursor Using Response Surface Methodology. Journal of food quality. 37 (4), pp. 229-236. [Online].