Cite
HARVARD Citation
Mu, D. et al. (2020). Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment. Journal of food processing and preservation. 44 (4), p. n/a. [Online].
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Mu, D. et al. (2020). Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment. Journal of food processing and preservation. 44 (4), p. n/a. [Online].