Cite
HARVARD Citation
Hu, Y. et al. (2022). Insight into ultrasound-assisted phosphorylation on the structural and emulsifying properties of goose liver protein. Food chemistry. p. . [Online].
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Hu, Y. et al. (2022). Insight into ultrasound-assisted phosphorylation on the structural and emulsifying properties of goose liver protein. Food chemistry. p. . [Online].