Cite
HARVARD Citation
Chen, H. et al. (2023). Evaluation and relationship analysis of pea protein on structure and heat‐induced gel performance of myofibrillar protein. Journal of the science of food and agriculture. pp. 2502-2511. [Online].
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Chen, H. et al. (2023). Evaluation and relationship analysis of pea protein on structure and heat‐induced gel performance of myofibrillar protein. Journal of the science of food and agriculture. pp. 2502-2511. [Online].