Cite
HARVARD Citation
Lin, D. et al. (2021). Effects of ultrasound on functional properties, structure and glycation properties of proteins: a review. Critical reviews in food science and nutrition. 61 (15), pp. 2471-2481. [Online].
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Lin, D. et al. (2021). Effects of ultrasound on functional properties, structure and glycation properties of proteins: a review. Critical reviews in food science and nutrition. 61 (15), pp. 2471-2481. [Online].