Cite
HARVARD Citation
Wen, H. et al. (2023). Aggregation of egg white peptides (EWP) induced by proanthocyanidins: A promising fabrication strategy for EWP emulsion. Food chemistry. p. . [Online].
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Wen, H. et al. (2023). Aggregation of egg white peptides (EWP) induced by proanthocyanidins: A promising fabrication strategy for EWP emulsion. Food chemistry. p. . [Online].