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HARVARD Citation
Noman, A. et al. (2019). Influence of Degree of Hydrolysis on Chemical Composition, Functional Properties, and Antioxidant Activities of Chinese Sturgeon (Acipenser sinensis) Hydrolysates Obtained by Using Alcalase 2.4L. Journal of aquatic food product technology. 28 (6), pp. 583-597. [Online].