Cite
HARVARD Citation
Zhao, L. et al. (2016). Effects of pH on protein components of extracted oil bodies from diverse plant seeds and endogenous protease-induced oleosin hydrolysis. Food chemistry. pp. 125-133. [Online].
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Zhao, L. et al. (2016). Effects of pH on protein components of extracted oil bodies from diverse plant seeds and endogenous protease-induced oleosin hydrolysis. Food chemistry. pp. 125-133. [Online].