Cite
HARVARD Citation
Mitra, B. et al. (2018). Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment. Meat science. pp. 134-144. [Online].
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Mitra, B. et al. (2018). Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment. Meat science. pp. 134-144. [Online].