Cite
HARVARD Citation
Zhou, B. et al. (2023). Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation. Food hydrocolloids. p. . [Online].
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Zhou, B. et al. (2023). Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation. Food hydrocolloids. p. . [Online].