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HARVARD Citation
Ke, Z. et al. (2022). Characteristics of myoglobin degradation by cold plasma and its pro-oxidative activity on lipid in washed fish muscle. Food chemistry. p. . [Online].
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Ke, Z. et al. (2022). Characteristics of myoglobin degradation by cold plasma and its pro-oxidative activity on lipid in washed fish muscle. Food chemistry. p. . [Online].