Cite
HARVARD Citation
Ramos, O. et al. (2017). Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food. Critical reviews in food science and nutrition. 57 (7), pp. 1377-1393. [Online].
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Ramos, O. et al. (2017). Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food. Critical reviews in food science and nutrition. 57 (7), pp. 1377-1393. [Online].