Cite
HARVARD Citation
Jia, J. et al. (2022). Investigation on flavor and physicochemical properties of angel food cakes prepared by lactic acid fermented egg white. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Jia, J. et al. (2022). Investigation on flavor and physicochemical properties of angel food cakes prepared by lactic acid fermented egg white. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].