Cite
HARVARD Citation
Dong, J. et al. (2019). Effect of Tea Polyphenols on the Oxidation and Color Stability of Porcine Hemoglobin. Journal of food science. 84 (8), pp. 2086-2090. [Online].
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Dong, J. et al. (2019). Effect of Tea Polyphenols on the Oxidation and Color Stability of Porcine Hemoglobin. Journal of food science. 84 (8), pp. 2086-2090. [Online].