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HARVARD Citation
Wang, X. et al. (2021). Comparison of emulsifying properties of fibrils formed from whey protein concentrate following induction by nuclei and nuclei fragments. International dairy journal. p. . [Online].
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Wang, X. et al. (2021). Comparison of emulsifying properties of fibrils formed from whey protein concentrate following induction by nuclei and nuclei fragments. International dairy journal. p. . [Online].