Cite
HARVARD Citation
Ji, N. et al. (2023). Effects of three processing technologies on the structure and immunoreactivity of α-tropomyosin from Haliotis discus hannai. Food chemistry. p. . [Online].
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Ji, N. et al. (2023). Effects of three processing technologies on the structure and immunoreactivity of α-tropomyosin from Haliotis discus hannai. Food chemistry. p. . [Online].