Cite
HARVARD Citation
Liu, Y. et al. (2023). Synergism of selective thermal denaturation and glycosylation improves quality characteristics of green soybean tofu. Journal of the science of food and agriculture. pp. 3961-3969. [Online].
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Liu, Y. et al. (2023). Synergism of selective thermal denaturation and glycosylation improves quality characteristics of green soybean tofu. Journal of the science of food and agriculture. pp. 3961-3969. [Online].