Cite
HARVARD Citation
Tong, X. et al. (2022). Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG. Food hydrocolloids. p. . [Online].
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Tong, X. et al. (2022). Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG. Food hydrocolloids. p. . [Online].