Cite
HARVARD Citation
Gao, X. et al. (2020). Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism. Journal of food biochemistry. 44 (2), p. n/a. [Online].
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Gao, X. et al. (2020). Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism. Journal of food biochemistry. 44 (2), p. n/a. [Online].