(2026). Effect of ultrasonic amplitude on the general properties of W/O emulsion controlled-release coagulantand the quality enhancement of brine tofu. Food Quality and Safety.
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Chicago Style (17th ed.) Citation
"Effect of Ultrasonic Amplitude on the General Properties of W/O Emulsion Controlled-release Coagulantand the Quality Enhancement of Brine Tofu."
Food Quality and Safety 2026.
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MLA (9th ed.) Citation
"Effect of Ultrasonic Amplitude on the General Properties of W/O Emulsion Controlled-release Coagulantand the Quality Enhancement of Brine Tofu."
Food Quality and Safety, 2026.
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Warning: These citations may not always be 100% accurate.