Cite
HARVARD Citation
Li, L. et al. (2020). L–Arginine and l–Lysine improve the physical stability of soybean oil–myosin emulsions by changing penetration and unfolding behaviors of interfacial myosin. Food hydrocolloids. p. . [Online].
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Li, L. et al. (2020). L–Arginine and l–Lysine improve the physical stability of soybean oil–myosin emulsions by changing penetration and unfolding behaviors of interfacial myosin. Food hydrocolloids. p. . [Online].