Cite
HARVARD Citation
Zhao, L. et al. (2018). Effect of α-lactalbumin hydrolysate-calcium complexes on the fermentation process and storage properties of yogurt. Lebensmittel-Wissenschaft + Technologie =. pp. 35-42. [Online].
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Zhao, L. et al. (2018). Effect of α-lactalbumin hydrolysate-calcium complexes on the fermentation process and storage properties of yogurt. Lebensmittel-Wissenschaft + Technologie =. pp. 35-42. [Online].