Cite
HARVARD Citation
Xing, L. et al. (2023). The stability of dry‐cured ham‐derived peptides and its anti‐inflammatory effect in RAW264.7 macrophage cells. International journal of food science & technology. pp. 1575-1585. [Online].
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Xing, L. et al. (2023). The stability of dry‐cured ham‐derived peptides and its anti‐inflammatory effect in RAW264.7 macrophage cells. International journal of food science & technology. pp. 1575-1585. [Online].