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HARVARD Citation
Zhang, X. et al. (2019). Acid gelation of soluble laccase-crosslinked corn bran arabinoxylan and possible gel formation mechanism. Food hydrocolloids. pp. 1-9. [Online].
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Zhang, X. et al. (2019). Acid gelation of soluble laccase-crosslinked corn bran arabinoxylan and possible gel formation mechanism. Food hydrocolloids. pp. 1-9. [Online].