Cite
HARVARD Citation
Gao, Z. et al. (2020). Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate. Food research international. p. . [Online].
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Gao, Z. et al. (2020). Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate. Food research international. p. . [Online].