Cite
HARVARD Citation
Lv, M. et al. (2020). Effects of high pressure on biochemical properties and structure of myofibrillar protein from Tegillarca granosa. International journal of food science & technology. pp. 1515-1522. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Lv, M. et al. (2020). Effects of high pressure on biochemical properties and structure of myofibrillar protein from Tegillarca granosa. International journal of food science & technology. pp. 1515-1522. [Online].