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HARVARD Citation
Wang, L. et al. (2017). Study of the functional properties and anti-oxidant activity of pea protein irradiated by electron beam. Innovative food science & emerging technologies. pp. 124-129. [Online].
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Wang, L. et al. (2017). Study of the functional properties and anti-oxidant activity of pea protein irradiated by electron beam. Innovative food science & emerging technologies. pp. 124-129. [Online].