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HARVARD Citation
Yu, S. et al. (2022). Purification and characterization of hypoglycemic peptides from traditional Chinese soy-fermented douchi. Food & function. 13 (6), pp. 3343-3352. [Online].
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Yu, S. et al. (2022). Purification and characterization of hypoglycemic peptides from traditional Chinese soy-fermented douchi. Food & function. 13 (6), pp. 3343-3352. [Online].