Changes in physico-chemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds

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ID: 14815
2020
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Reference Key
zhao2020changesfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Zhao, Y.
Journal food hydrocolloids
Year 2020
DOI
10.1016/j.foodhyd.2019.105281
URL
Keywords Keywords not found

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