Cite
HARVARD Citation
Kang, M. et al. (2017). Supplementation of fermented Maillard-reactive whey protein enhances immunity by increasing NK cell activity. Food & function. 8 (4), pp. 1718-1725. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Kang, M. et al. (2017). Supplementation of fermented Maillard-reactive whey protein enhances immunity by increasing NK cell activity. Food & function. 8 (4), pp. 1718-1725. [Online].