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For: Wang Y, Zhao J, Liu C, Li W. Influence of γ-aminobutyric acid on gelling properties of heat-induced whey protein gels. Food Hydrocolloids 2019;94:287-93. [DOI: 10.1016/j.foodhyd.2019.03.031] [Cited by in Crossref: 23] [Cited by in F6Publishing: 18] [Article Influence: 5.8] [Reference Citation Analysis]
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