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HARVARD Citation
Wang, L. et al. (2022). Investigation on the influence of AC electric filed and KCl on the structure and gel properties of Konjac glucomannan. Food chemistry. p. . [Online].
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Wang, L. et al. (2022). Investigation on the influence of AC electric filed and KCl on the structure and gel properties of Konjac glucomannan. Food chemistry. p. . [Online].