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HARVARD Citation
Wang, Y. et al. (2023). Quality of chicken breast meat improved by dietary pterostilbene referring to up-regulated antioxidant capacity and enhanced protein structure. Food chemistry. p. . [Online].
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Wang, Y. et al. (2023). Quality of chicken breast meat improved by dietary pterostilbene referring to up-regulated antioxidant capacity and enhanced protein structure. Food chemistry. p. . [Online].