Cite
HARVARD Citation
Qiu, C. et al. (2017). Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol. Food chemistry. pp. 431-438. [Online].
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Qiu, C. et al. (2017). Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol. Food chemistry. pp. 431-438. [Online].