Cite
HARVARD Citation
Abd El-Maksoud, A. et al. (2018). Adding functionality to milk-based protein: Preparation, and physico-chemical characterization of β-lactoglobulin-phenolic conjugates. Food chemistry. pp. 281-289. [Online].
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Abd El-Maksoud, A. et al. (2018). Adding functionality to milk-based protein: Preparation, and physico-chemical characterization of β-lactoglobulin-phenolic conjugates. Food chemistry. pp. 281-289. [Online].