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APA Citation
Ai, M., Zhou, Q., Guo, S., Ling, Z., Zhou, L., Fan, H., Cao, Y., & Jiang, A. (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, 94, 11–19. http://access.bl.uk/ark:/81055/vdc_100081479828.0x000041