Cite
HARVARD Citation
Liu, R. et al. (2018). Contribution of nitric oxide and protein S-nitrosylation to variation in fresh meat quality. Meat science. pp. 135-148. [Online].
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Liu, R. et al. (2018). Contribution of nitric oxide and protein S-nitrosylation to variation in fresh meat quality. Meat science. pp. 135-148. [Online].