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HARVARD Citation
Zhang, Y. et al. (2020). L-arginine and L-lysine degrade troponin-T, and L-arginine dissociates actomyosin: Their roles in improving the tenderness of chicken breast. Food chemistry. p. . [Online].
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Zhang, Y. et al. (2020). L-arginine and L-lysine degrade troponin-T, and L-arginine dissociates actomyosin: Their roles in improving the tenderness of chicken breast. Food chemistry. p. . [Online].