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HARVARD Citation
Dang, Y. et al. (n.d.). Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams. Lebensmittel-Wissenschaft + Technologie =. 60 (2), pp. 1179-1186. [Online].
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Dang, Y. et al. (n.d.). Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams. Lebensmittel-Wissenschaft + Technologie =. 60 (2), pp. 1179-1186. [Online].