Cite
HARVARD Citation
Lin, Q. et al. (2018). A preliminary study on the formation pathways of glycated phosphatidylethanolamine of food rich in phospholipid during the heat-processing. RSC advances. 8 (21), pp. 11280-11288. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Lin, Q. et al. (2018). A preliminary study on the formation pathways of glycated phosphatidylethanolamine of food rich in phospholipid during the heat-processing. RSC advances. 8 (21), pp. 11280-11288. [Online].