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HARVARD Citation
Zhang, S. et al. (2017). Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon. Food chemistry. pp. 779-785. [Online].
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Zhang, S. et al. (2017). Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon. Food chemistry. pp. 779-785. [Online].