Cite
MLA Citation
Weidong Bai et al.. “Antioxidant Activities of Chicken Peptide‐Maillard Reaction Products (CP‐MRPS) Derived from Chicken Peptides and d‐Glucose System.” Journal of food processing and preservation, vol. 41, no. 2, 2017, p. n/a. http://access.bl.uk/ark:/81055/vdc_100045511192.0x000031