Cite
HARVARD Citation
Bi, B. et al. (2017). Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction. Food chemistry. pp. 614-621. [Online].
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Bi, B. et al. (2017). Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction. Food chemistry. pp. 614-621. [Online].