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HARVARD Citation
Wang, H. et al. (2022). Insight into the effect of ultrasound treatment on the rheological properties of myofibrillar proteins based on the changes in their tertiary structure. Food research international. p. . [Online].
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Wang, H. et al. (2022). Insight into the effect of ultrasound treatment on the rheological properties of myofibrillar proteins based on the changes in their tertiary structure. Food research international. p. . [Online].