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HARVARD Citation
Ahmed, I. et al. (2018). Effect of tyrosinase-aided crosslinking on the IgE binding potential and conformational structure of shrimp (Metapenaeus ensis) tropomyosin. Food chemistry. pp. 287-295. [Online].
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Ahmed, I. et al. (2018). Effect of tyrosinase-aided crosslinking on the IgE binding potential and conformational structure of shrimp (Metapenaeus ensis) tropomyosin. Food chemistry. pp. 287-295. [Online].