Cite
HARVARD Citation
Fu, L. et al. (2020). Effects of preheat treatments on the composition, rheological properties, and physical stability of soybean oil bodies. Journal of food science. 85 (10), pp. 3150-3159. [Online].
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Fu, L. et al. (2020). Effects of preheat treatments on the composition, rheological properties, and physical stability of soybean oil bodies. Journal of food science. 85 (10), pp. 3150-3159. [Online].