Cite
HARVARD Citation
Li, X. et al. (2022). Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp. Food chemistry. p. . [Online].
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Li, X. et al. (2022). Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp. Food chemistry. p. . [Online].