Cite
HARVARD Citation
Wei, S. et al. (2020). Structures and properties of chicken myofibrillar protein gel induced by microwave heating. International journal of food science & technology. pp. 2691-2699. [Online].
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Wei, S. et al. (2020). Structures and properties of chicken myofibrillar protein gel induced by microwave heating. International journal of food science & technology. pp. 2691-2699. [Online].