Cite
HARVARD Citation
Queirós, R. et al. (2019). Impact of pH on the high-pressure inactivation of microbial transglutaminase. Food research international. pp. 73-82. [Online].
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Queirós, R. et al. (2019). Impact of pH on the high-pressure inactivation of microbial transglutaminase. Food research international. pp. 73-82. [Online].