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HARVARD Citation
Zhang, T. et al. (2022). Ions-induced ovalbumin foaming properties enhancement: Structural, rheological, and molecular aggregation mechanism. Food hydrocolloids. p. . [Online].
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Zhang, T. et al. (2022). Ions-induced ovalbumin foaming properties enhancement: Structural, rheological, and molecular aggregation mechanism. Food hydrocolloids. p. . [Online].