Cite
HARVARD Citation
Duan, X. et al. (2018). Effect of oxidative modification on structural and foaming properties of egg white protein. Food hydrocolloids. pp. 223-228. [Online].
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Duan, X. et al. (2018). Effect of oxidative modification on structural and foaming properties of egg white protein. Food hydrocolloids. pp. 223-228. [Online].