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HARVARD Citation
Yu, L. et al. (2021). Effect of oxidation and hydrolysis of porcine myofibrillar protein on Nε‐carboxymethyl‐lysine formation in model systems. International journal of food science & technology. pp. 3076-3084. [Online].
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Yu, L. et al. (2021). Effect of oxidation and hydrolysis of porcine myofibrillar protein on Nε‐carboxymethyl‐lysine formation in model systems. International journal of food science & technology. pp. 3076-3084. [Online].