Cite
HARVARD Citation
Chen, W. et al. (2019). Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate. Food chemistry. pp. 234-241. [Online].
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Chen, W. et al. (2019). Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate. Food chemistry. pp. 234-241. [Online].