Cite
HARVARD Citation
Li, X. et al. (2018). Characterization of β-lactoglobulin gels induced by high pressure processing. Innovative food science & emerging technologies. pp. 335-345. [Online].
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Li, X. et al. (2018). Characterization of β-lactoglobulin gels induced by high pressure processing. Innovative food science & emerging technologies. pp. 335-345. [Online].