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HARVARD Citation
Fu, L. et al. (2016). Mechanism evaluation of the interactions between flavonoids and bovine serum albumin based on multi-spectroscopy, molecular docking and Q-TOF HR-MS analyses. Food chemistry. pp. 150-157. [Online].
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Fu, L. et al. (2016). Mechanism evaluation of the interactions between flavonoids and bovine serum albumin based on multi-spectroscopy, molecular docking and Q-TOF HR-MS analyses. Food chemistry. pp. 150-157. [Online].