Cite
HARVARD Citation
Wang, K. et al. (2018). Enzyme-controlled hygroscopicity and proton dynamics in sea cucumber (Stichopus japonicus) ovum peptide powders. Food research international. pp. 241-249. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Wang, K. et al. (2018). Enzyme-controlled hygroscopicity and proton dynamics in sea cucumber (Stichopus japonicus) ovum peptide powders. Food research international. pp. 241-249. [Online].