Cite
HARVARD Citation
Edelman, R. et al. (n.d.). Sugar stereochemistry effects on water structure and on protein stability: The templating concept. Food hydrocolloids. pp. 27-37. [Online].
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Edelman, R. et al. (n.d.). Sugar stereochemistry effects on water structure and on protein stability: The templating concept. Food hydrocolloids. pp. 27-37. [Online].