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HARVARD Citation
Yang, M. et al. (2021). Effect of glycation degree on the in vitro simulated gastrointestinal digestion: A promising formulation for egg white gel with controlled digestibility. Food chemistry. p. . [Online].
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Yang, M. et al. (2021). Effect of glycation degree on the in vitro simulated gastrointestinal digestion: A promising formulation for egg white gel with controlled digestibility. Food chemistry. p. . [Online].