Cite
MLA Citation
Lu Liu et al.. “Effect of microencapsulation with the Maillard reaction products of whey proteins and isomaltooligosaccharide on the survival rate of Lactobacillus rhamnosus in white brined cheese.” Food control, vol. 79, n.d., pp. 44–49. http://access.bl.uk/ark:/81055/vdc_100046818693.0x000016