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APA Citation
Bi, B., Yang, H., Fang, Y., Nishinari, K., & Phillips, G. O. (2017). characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction. Food chemistry, 214, 614–621. http://access.bl.uk/ark:/81055/vdc_100035006345.0x000054