January 2020 - Bioinformatics Solutions Inc

Zhou, Chang-Yu, et al. “Insights into the Evolution of Myosin Light Chain Isoforms and Its Effect on Sensory Defects of Dry-Cured Ham.” Food Chemistry, vol. 315, 2020, p. 126318., June 15, 2020

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Insights into the evolution of myosin light chain isoforms and its effect on sensory defects of dry-cured ham

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