Cite
HARVARD Citation
Li, H. et al. (2019). Properties of polysaccharides and glutamine transaminase used in mozzarella cheese as texturizer and crosslinking agents. Lebensmittel-Wissenschaft + Technologie =. pp. 411-416. [Online].
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Li, H. et al. (2019). Properties of polysaccharides and glutamine transaminase used in mozzarella cheese as texturizer and crosslinking agents. Lebensmittel-Wissenschaft + Technologie =. pp. 411-416. [Online].