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Journal: Foods, 2024
Volume: 13
Number: 3542
Article:
Study on the Structural Characteristics and Foaming Properties of Ovalbumin—Citrus Pectin Conjugates Prepared by the Maillard Reaction
Authors:
by
Shanshan Zhang, Yibo Liu and Wenhui Wu
Link:
https://www.mdpi.com/2304-8158/13/22/3542
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