Cite
MLA Citation
Jun-ichi Wakamatsu et al.. “Optimal pH of zinc protoporphyrin IX formation in porcine muscles: Effects of muscle fiber type and myoglobin content.” Lebensmittel-Wissenschaft + Technologie =, vol. 101, 2019, pp. 599–606. http://access.bl.uk/ark:/81055/vdc_100076296639.0x00004f