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APA Citation
Cui, B., Chen, W., Liang, H., Li, J., Wu, D., Ye, S., & Li, B. (2022). a novel κ-carrageenan/konjac gum thermo-irreversible gel improved by gellan gum and Ca2+. Lebensmittel-Wissenschaft + Technologie =, 154, . http://access.bl.uk/ark:/81055/vdc_100146764309.0x000052