Cite
HARVARD Citation
Zhu, G. et al. (2022). Effects of enzymatic cross-linking combined with ultrasound on the oil adsorption capacity of chickpea protein. Food chemistry. p. . [Online].
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Zhu, G. et al. (2022). Effects of enzymatic cross-linking combined with ultrasound on the oil adsorption capacity of chickpea protein. Food chemistry. p. . [Online].