Cite
HARVARD Citation
Wang, B. et al. (2017). Double enzymatic hydrolysis preparation of heme from goose blood and microencapsulation to promote its stability and absorption. Food chemistry. pp. 699-704. [Online].
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Wang, B. et al. (2017). Double enzymatic hydrolysis preparation of heme from goose blood and microencapsulation to promote its stability and absorption. Food chemistry. pp. 699-704. [Online].