Cite
HARVARD Citation
Nikolaeva, T. et al. (2020). Impact of water degumming and enzymatic degumming on gum mesostructure formation in crude soybean oil. Food chemistry. p. . [Online].
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Nikolaeva, T. et al. (2020). Impact of water degumming and enzymatic degumming on gum mesostructure formation in crude soybean oil. Food chemistry. p. . [Online].