Cite
HARVARD Citation
Fu, M. et al. (2017). Modified properties of a glycated and cross‐linked soy protein isolate by transglutaminase and an oligochitosan of 5 kDa. Journal of the science of food and agriculture. pp. 58-64. [Online].
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Fu, M. et al. (2017). Modified properties of a glycated and cross‐linked soy protein isolate by transglutaminase and an oligochitosan of 5 kDa. Journal of the science of food and agriculture. pp. 58-64. [Online].