Cite
HARVARD Citation
Le Maux, S. et al. (2016). Enzymatic generation of whey protein hydrolysates under pH-controlled and non pH-controlled conditions: Impact on physicochemical and bioactive properties. Food chemistry. pp. 246-251. [Online].
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Le Maux, S. et al. (2016). Enzymatic generation of whey protein hydrolysates under pH-controlled and non pH-controlled conditions: Impact on physicochemical and bioactive properties. Food chemistry. pp. 246-251. [Online].