Cite
HARVARD Citation
Wang, B. et al. (2021). Insights into formation, detection and removal of the beany flavor in soybean protein. Trends in food science & technology. pp. 336-347. [Online].
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Wang, B. et al. (2021). Insights into formation, detection and removal of the beany flavor in soybean protein. Trends in food science & technology. pp. 336-347. [Online].