| Originalsprog | Engelsk |
|---|---|
| Publikationsdato | 2014 |
| Status | Udgivet - 2014 |
Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links
Sisse Jongberg, Linda de Sparra Terkelsen, Rikke Miklos, Marianne Lund Lametsch
2335
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