Cite
HARVARD Citation
Cen, K. et al. (2023). Quinoa protein Pickering emulsion: A promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels. Food chemistry. p. . [Online].
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Cen, K. et al. (2023). Quinoa protein Pickering emulsion: A promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels. Food chemistry. p. . [Online].