Cite
HARVARD Citation
Gao, B. et al. (2022). Isolation and screening of umami peptides from preserved egg yolk by nano-HPLC-MS/MS and molecular docking. Food chemistry. p. . [Online].
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Gao, B. et al. (2022). Isolation and screening of umami peptides from preserved egg yolk by nano-HPLC-MS/MS and molecular docking. Food chemistry. p. . [Online].