Cite
HARVARD Citation
Zhang, B. et al. (2020). Trehalose and alginate oligosaccharides increase the stability of muscle proteins in frozen shrimp (Litopenaeus vannamei). Food & function. 11 (2), pp. 1270-1278. [Online].
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Zhang, B. et al. (2020). Trehalose and alginate oligosaccharides increase the stability of muscle proteins in frozen shrimp (Litopenaeus vannamei). Food & function. 11 (2), pp. 1270-1278. [Online].