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Journal: Gels, 2024
Volume: 10
Number: 131

Article: L-Theanine Improves the Gelation of Ginkgo Seed Proteins at Different pH Levels
Authors: by Luyan Zhang, Huifang Ge, Jing Zhao, Changqi Liu and Yaosong Wang
Link: https://www.mdpi.com/2310-2861/10/2/131

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