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HARVARD Citation
Ai, M. et al. (2019). Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel. Food hydrocolloids. pp. 11-19. [Online].
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Ai, M. et al. (2019). Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel. Food hydrocolloids. pp. 11-19. [Online].