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HARVARD Citation
Bai, Y. et al. (2022). Effect of high-pressure treatment on the heat-induced emulsion gelation of rabbit myosin. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Bai, Y. et al. (2022). Effect of high-pressure treatment on the heat-induced emulsion gelation of rabbit myosin. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].