Cite
HARVARD Citation
Cui, Q. et al. (2020). Improving the gel properties of transgenic microbial transglutaminase cross-linked soybean-whey mixed protein by ultrasonic pretreatment. Process biochemistry. pp. 104-112. [Online].
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Cui, Q. et al. (2020). Improving the gel properties of transgenic microbial transglutaminase cross-linked soybean-whey mixed protein by ultrasonic pretreatment. Process biochemistry. pp. 104-112. [Online].