Cite
HARVARD Citation
Song, R. et al. (2018). In vitro membrane damage induced by half-fin anchovy hydrolysates/glucose Maillard reaction products and the effects on oxidative status in vivo. Food & function. 9 (2), pp. 785-796. [Online].
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Song, R. et al. (2018). In vitro membrane damage induced by half-fin anchovy hydrolysates/glucose Maillard reaction products and the effects on oxidative status in vivo. Food & function. 9 (2), pp. 785-796. [Online].