Cite
HARVARD Citation
Liu, C. et al. (2019). Antitumor activity and ability to prevent acrylamide formation in fried foods of asparaginase from soybean root nodules. Journal of food biochemistry. 43 (3), p. n/a. [Online].
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Liu, C. et al. (2019). Antitumor activity and ability to prevent acrylamide formation in fried foods of asparaginase from soybean root nodules. Journal of food biochemistry. 43 (3), p. n/a. [Online].