Cite
HARVARD Citation
Ning, C. et al. (2020). Reduction and coordination properties of l-Lysine/l-arginine/l-cysteine for the improvement of the color of cured sausage. Food chemistry. p. . [Online].
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Ning, C. et al. (2020). Reduction and coordination properties of l-Lysine/l-arginine/l-cysteine for the improvement of the color of cured sausage. Food chemistry. p. . [Online].