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HARVARD Citation
López-Pedrouso, M. et al. (2020). Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes. Food research international. p. . [Online].
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López-Pedrouso, M. et al. (2020). Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes. Food research international. p. . [Online].