Cite
MLA Citation
Lei Zhou et al.. “Effects of high‐speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low‐fat conditions.” Journal of the science of food and agriculture, vol. 99, 2019, pp. 6500–6508. http://access.bl.uk/ark:/81055/vdc_100093258381.0x00005d