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APA Citation
Razavizadeh, S., Alencikiene, G., Vaiciulyte-Funk, L., Ertbjerg, P., & Salaseviciene, A. (2022). utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues. Lebensmittel-Wissenschaft + Technologie =, 165, . http://access.bl.uk/ark:/81055/vdc_100159753253.0x00005a