Cite
HARVARD Citation
Han, Z. et al. (2021). Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interface. Food hydrocolloids. p. . [Online].
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Han, Z. et al. (2021). Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interface. Food hydrocolloids. p. . [Online].