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Journal: Foods, 2023
Volume: 12
Number: 1792

Article: Effect of Microwave Vacuum Freeze-Drying Power on Emulsifying and Structure Properties of Egg White Protein
Authors: by Kenan Su, Lili Liu, Xingyu Pan, Shuxing Chen, Xiaodan Zhang, Weiwei Cheng and Baocheng Xu
Link: https://www.mdpi.com/2304-8158/12/9/1792

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