Cite
HARVARD Citation
Du, X. et al. (2018). Change of the structure and the digestibility of myofibrillar proteins in Nanjing dry‐cured duck during processing. Journal of the science of food and agriculture. pp. 3140-3147. [Online].
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Du, X. et al. (2018). Change of the structure and the digestibility of myofibrillar proteins in Nanjing dry‐cured duck during processing. Journal of the science of food and agriculture. pp. 3140-3147. [Online].