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APA Citation
Ma, G., Wang, Z., Chen, H., Yu, Q., & Han, L. (2021). effect of low-dose sodium nitrite treatment on the endogenous antioxidant capacity of yak meat during wet curing: Pros and cons. Lebensmittel-Wissenschaft + Technologie =, 141, . http://access.bl.uk/ark:/81055/vdc_100123120099.0x00005a