Cite
HARVARD Citation
Ma, W. et al. (2021). Effects of preheat treatment on the physicochemical and interfacial properties of cod proteins and its relation to the stability of subsequent emulsions. Food hydrocolloids. p. . [Online].
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Ma, W. et al. (2021). Effects of preheat treatment on the physicochemical and interfacial properties of cod proteins and its relation to the stability of subsequent emulsions. Food hydrocolloids. p. . [Online].