Cite
MLA Citation
Jingwen Dong et al.. “Effect of Tea Polyphenols on the Oxidation and Color Stability of Porcine Hemoglobin.” Journal of food science, vol. 84, no. 8, 2019, pp. 2086–2090. http://access.bl.uk/ark:/81055/vdc_100089547678.0x00005a