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APA Citation
Zhao, L., Wang, X., Liu, Z., Sun, W., Dai, Z., Ren, F., & Mao, X. (2018). effect of α-lactalbumin hydrolysate-calcium complexes on the fermentation process and storage properties of yogurt. Lebensmittel-Wissenschaft + Technologie =, 88, 35–42. http://access.bl.uk/ark:/81055/vdc_100053363195.0x000057