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HARVARD Citation
Feng, X. et al. (2021). Effect of microwave extraction temperature on the chemical structure and oil-water interface properties of fish skin gelatin. Innovative food science & emerging technologies. p. . [Online].
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Feng, X. et al. (2021). Effect of microwave extraction temperature on the chemical structure and oil-water interface properties of fish skin gelatin. Innovative food science & emerging technologies. p. . [Online].