Cite
HARVARD Citation
Razavizadeh, S. et al. (2022). Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Razavizadeh, S. et al. (2022). Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].