Cite
HARVARD Citation
Khanji, A. et al. (2015). Structure and gelation properties of casein micelles doped with curcumin under acidic conditions. Food & function. 6 (12), pp. 3624-3633. [Online].
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Khanji, A. et al. (2015). Structure and gelation properties of casein micelles doped with curcumin under acidic conditions. Food & function. 6 (12), pp. 3624-3633. [Online].