Cite
HARVARD Citation
Sayd, T. et al. (2016). Quantification of peptides released during in vitro digestion of cooked meat. Food chemistry. pp. 1311-1323. [Online].
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Sayd, T. et al. (2016). Quantification of peptides released during in vitro digestion of cooked meat. Food chemistry. pp. 1311-1323. [Online].