Cite
HARVARD Citation
Ling, Z. et al. (2020). Fabrication egg white gel hydrolysates-stabilized oil-in-water emulsion and characterization of its stability and digestibility. Food hydrocolloids. p. . [Online].
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Ling, Z. et al. (2020). Fabrication egg white gel hydrolysates-stabilized oil-in-water emulsion and characterization of its stability and digestibility. Food hydrocolloids. p. . [Online].