Cite
HARVARD Citation
Li, S. et al. (2019). Conformational and charge changes induced by l-Arginine and l-lysine increase the solubility of chicken myosin. Food hydrocolloids. pp. 330-336. [Online].
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Li, S. et al. (2019). Conformational and charge changes induced by l-Arginine and l-lysine increase the solubility of chicken myosin. Food hydrocolloids. pp. 330-336. [Online].