Cite
HARVARD Citation
Li, M. et al. (2023). Effectiveness of l-arginine/l-lysine in retarding deterioration of structural and gelling properties of duck meat myofibrillar protein during freeze-thaw cycles. Food bioscience. p. . [Online].
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Li, M. et al. (2023). Effectiveness of l-arginine/l-lysine in retarding deterioration of structural and gelling properties of duck meat myofibrillar protein during freeze-thaw cycles. Food bioscience. p. . [Online].