Cite
MLA Citation
Meng Li et al.. “Covalent labelling of β-casein and its effect on the microstructure and physico-chemical properties of emulsions stabilized by β-casein and whey protein isolate.” Food hydrocolloids, vol. 61, n.d., pp. 504–513. http://access.bl.uk/ark:/81055/vdc_100035235558.0x000026