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HARVARD Citation
Jansens, K. et al. (n.d.). Amyloid-like aggregation of ovalbumin: Effect of disulfide reduction and other egg white proteins. Food hydrocolloids. pp. 914-922. [Online].
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Jansens, K. et al. (n.d.). Amyloid-like aggregation of ovalbumin: Effect of disulfide reduction and other egg white proteins. Food hydrocolloids. pp. 914-922. [Online].