Cite
HARVARD Citation
Hu, G. et al. (2016). Structure and IgE-binding properties of α-casein treated by high hydrostatic pressure, UV-C, and far-IR radiations. Food chemistry. pp. 46-55. [Online].
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Hu, G. et al. (2016). Structure and IgE-binding properties of α-casein treated by high hydrostatic pressure, UV-C, and far-IR radiations. Food chemistry. pp. 46-55. [Online].