Cite
HARVARD Citation
Liu, M. et al. (2019). Comparative study on the interaction of oxyresveratrol and piceatannol with trypsin and lysozyme: binding ability, activity and stability. Food & function. 10 (12), pp. 8182-8194. [Online].
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Liu, M. et al. (2019). Comparative study on the interaction of oxyresveratrol and piceatannol with trypsin and lysozyme: binding ability, activity and stability. Food & function. 10 (12), pp. 8182-8194. [Online].