Cite
HARVARD Citation
Wang, Y. et al. (2022). Enhancing the utilization of rapeseed protein ingredients in bread making by tailored lactic acid fermentation. Food bioscience. p. . [Online].
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Wang, Y. et al. (2022). Enhancing the utilization of rapeseed protein ingredients in bread making by tailored lactic acid fermentation. Food bioscience. p. . [Online].