Cite
HARVARD Citation
Bi, W. et al. (2017). Effects of ultrasonic pretreatment and glycosylation on functional properties of casein grafted with glucose. Journal of food processing and preservation. 41 (5), p. n/a. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Bi, W. et al. (2017). Effects of ultrasonic pretreatment and glycosylation on functional properties of casein grafted with glucose. Journal of food processing and preservation. 41 (5), p. n/a. [Online].