Cite
APA Citation
Sayd, T., Chambon, C., & Santé-Lhoutellier, V. (2016). quantification of peptides released during in vitro digestion of cooked meat. Food chemistry, 197, 1311–1323. http://access.bl.uk/ark:/81055/vdc_100030063445.0x000058
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Sayd, T., Chambon, C., & Santé-Lhoutellier, V. (2016). quantification of peptides released during in vitro digestion of cooked meat. Food chemistry, 197, 1311–1323. http://access.bl.uk/ark:/81055/vdc_100030063445.0x000058