Cite
HARVARD Citation
Xia, M. et al. (2019). Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins. Food research international. pp. 678-683. [Online].
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Xia, M. et al. (2019). Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins. Food research international. pp. 678-683. [Online].