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HARVARD Citation
Taghian Dinani, S. et al. (2023). Effect of l-cysteine and l-ascorbic acid addition on properties of meat analogues. Food hydrocolloids. p. . [Online].
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Taghian Dinani, S. et al. (2023). Effect of l-cysteine and l-ascorbic acid addition on properties of meat analogues. Food hydrocolloids. p. . [Online].