Cite
HARVARD Citation
Lee, S. et al. (2021). Freezing-then-aging treatment improved the protein digestibility of beef in an in vitro infant digestion model. Food chemistry. p. . [Online].
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Lee, S. et al. (2021). Freezing-then-aging treatment improved the protein digestibility of beef in an in vitro infant digestion model. Food chemistry. p. . [Online].