Cite
HARVARD Citation
Deleu, L. et al. (n.d.). 15N‐Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making. Cereal chemistry. 94 (3), pp. 485-490. [Online].
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Deleu, L. et al. (n.d.). 15N‐Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making. Cereal chemistry. 94 (3), pp. 485-490. [Online].