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APA Citation
Wang, X., Yue, C., Xu, H., Guan, C., Guo, R., Yang, X., Ma, C., & Shao, M. (2021). comparison of emulsifying properties of fibrils formed from whey protein concentrate following induction by nuclei and nuclei fragments. International dairy journal, 123, . http://access.bl.uk/ark:/81055/vdc_100140623735.0x000020