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HARVARD Citation
Ai, M. et al. (2019). Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates. Food hydrocolloids. pp. 933-942. [Online].
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Ai, M. et al. (2019). Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates. Food hydrocolloids. pp. 933-942. [Online].