Cite
HARVARD Citation
Li, P. et al. (2022). Evolution of antioxidant peptides and their proteomic homology during processing of Jinhua ham. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Li, P. et al. (2022). Evolution of antioxidant peptides and their proteomic homology during processing of Jinhua ham. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].