Cite
HARVARD Citation
Yu, E. et al. (2020). Proteomic and metabolomic basis for improved textural quality in crisp grass carp (Ctenopharyngodon idellus C.et V) fed with a natural dietary pro-oxidant. Food chemistry. p. . [Online].
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Yu, E. et al. (2020). Proteomic and metabolomic basis for improved textural quality in crisp grass carp (Ctenopharyngodon idellus C.et V) fed with a natural dietary pro-oxidant. Food chemistry. p. . [Online].