Cite
HARVARD Citation
Jin, H. et al. (2023). Comprehensive identification and hydrophobic analysis of key proteins affecting foam capacity and stability during the evolution of egg white foam. Food hydrocolloids. p. . [Online].
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Jin, H. et al. (2023). Comprehensive identification and hydrophobic analysis of key proteins affecting foam capacity and stability during the evolution of egg white foam. Food hydrocolloids. p. . [Online].