Cite
HARVARD Citation
Wang, X. et al. (2017). Preparation of glycosylated zein and retarding effect on lipid oxidation of ground pork. Food chemistry. pp. 335-341. [Online].
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Wang, X. et al. (2017). Preparation of glycosylated zein and retarding effect on lipid oxidation of ground pork. Food chemistry. pp. 335-341. [Online].