Cite
HARVARD Citation
Wu, D. et al. (2019). Effects of high pressure homogenize treatment on the physicochemical and emulsifying properties of proteins from scallop (Chlamys farreri). Food hydrocolloids. pp. 537-545. [Online].
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Wu, D. et al. (2019). Effects of high pressure homogenize treatment on the physicochemical and emulsifying properties of proteins from scallop (Chlamys farreri). Food hydrocolloids. pp. 537-545. [Online].