Cite
HARVARD Citation
Huang, J. et al. (2020). Effect of nanoliposomal entrapment on antioxidative hydrolysates from goose blood protein. Journal of food science. 85 (10), pp. 3034-3042. [Online].
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Huang, J. et al. (2020). Effect of nanoliposomal entrapment on antioxidative hydrolysates from goose blood protein. Journal of food science. 85 (10), pp. 3034-3042. [Online].