Cite
HARVARD Citation
Yan, X. et al. (2021). Effect of roasting duration on the solubility, structure, and IgE-binding capacity of cashew nut proteins. Innovative food science & emerging technologies. p. . [Online].
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Yan, X. et al. (2021). Effect of roasting duration on the solubility, structure, and IgE-binding capacity of cashew nut proteins. Innovative food science & emerging technologies. p. . [Online].