Cite
HARVARD Citation
Xiong, Z. et al. (2021). Improvement of gel properties of low salt surimi using low-dose l-arginine combined with oxidized caffeic acid. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Xiong, Z. et al. (2021). Improvement of gel properties of low salt surimi using low-dose l-arginine combined with oxidized caffeic acid. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].