Cite
HARVARD Citation
Gu, S. et al. (2020). The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis. RSC advances. 10 (19), pp. 11292-11299. [Online].
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Gu, S. et al. (2020). The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis. RSC advances. 10 (19), pp. 11292-11299. [Online].