Cite
HARVARD Citation
Lu, L. et al. (2015). Comparative Effects of Ohmic, Induction Cooker, and Electric Stove Heating on Soymilk Trypsin Inhibitor Inactivation. Journal of food science. 80 (3), pp. C495-C503. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Lu, L. et al. (2015). Comparative Effects of Ohmic, Induction Cooker, and Electric Stove Heating on Soymilk Trypsin Inhibitor Inactivation. Journal of food science. 80 (3), pp. C495-C503. [Online].