Cite
HARVARD Citation
Zhang, Y. et al. (2016). Effects of heat and high-pressure treatments on the solubility and immunoreactivity of almond proteins. Food chemistry. pp. 856-861. [Online].
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Zhang, Y. et al. (2016). Effects of heat and high-pressure treatments on the solubility and immunoreactivity of almond proteins. Food chemistry. pp. 856-861. [Online].