Cite
HARVARD Citation
Mishyna, M. et al. (2019). Heat-induced aggregation and gelation of proteins from edible honey bee brood (Apis mellifera) as a function of temperature and pH. Food hydrocolloids. pp. 117-126. [Online].
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Mishyna, M. et al. (2019). Heat-induced aggregation and gelation of proteins from edible honey bee brood (Apis mellifera) as a function of temperature and pH. Food hydrocolloids. pp. 117-126. [Online].