Cite
HARVARD Citation
Guo, J. et al. (2019). Binding of aroma compounds with soy protein isolate in aqueous model: Effect of preheat treatment of soy protein isolate. Food chemistry. pp. 16-23. [Online].
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Guo, J. et al. (2019). Binding of aroma compounds with soy protein isolate in aqueous model: Effect of preheat treatment of soy protein isolate. Food chemistry. pp. 16-23. [Online].