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HARVARD Citation
Liu, H. et al. (2022). Combination of high-intensity ultrasound and hydrogen peroxide treatment suppresses thermal aggregation behaviour of myofibrillar protein in water. Food chemistry. p. . [Online].
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Liu, H. et al. (2022). Combination of high-intensity ultrasound and hydrogen peroxide treatment suppresses thermal aggregation behaviour of myofibrillar protein in water. Food chemistry. p. . [Online].