Cite
HARVARD Citation
Ma, W. et al. (2020). The mechanism of improved thermal stability of protein-enriched O/W emulsions by soy protein particles. Food & function. 11 (2), pp. 1385-1396. [Online].
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Ma, W. et al. (2020). The mechanism of improved thermal stability of protein-enriched O/W emulsions by soy protein particles. Food & function. 11 (2), pp. 1385-1396. [Online].