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APA Citation
Duconseille, A., Traikia, M., Lagrée, M., Jousse, C., Pagès, G., Gatellier, P., Astruc, T., & Santé-Lhoutellier, V. (2017). the impact of processing and aging on the oxidative potential, molecular structure and dissolution of gelatin. Food hydrocolloids, 66, 246–258. http://access.bl.uk/ark:/81055/vdc_100040141038.0x000051