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APA Citation
Zhang, T., Sun, R., Ding, M., Li, L., Tao, N., Wang, X., & Zhong, J. (2020). commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences. Lebensmittel-Wissenschaft + Technologie =, 125, . http://access.bl.uk/ark:/81055/vdc_100104367505.0x00005c