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APA Citation
Zhang, L., Lin, W., Zhang, Y., & Tang, C. (2022). new insights into the NaCl impact on emulsifying properties of globular proteins. Food hydrocolloids, 124, . http://access.bl.uk/ark:/81055/vdc_100146367010.0x00005a
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Zhang, L., Lin, W., Zhang, Y., & Tang, C. (2022). new insights into the NaCl impact on emulsifying properties of globular proteins. Food hydrocolloids, 124, . http://access.bl.uk/ark:/81055/vdc_100146367010.0x00005a