Cite
MLA Citation
Minmin Ai et al.. “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, vol. 94, 2019, pp. 11–19. http://access.bl.uk/ark:/81055/vdc_100081479828.0x000041