Cite
HARVARD Citation
Qi, P. et al. (2019). Molecular characterization of interacting complexes and conjugates induced by the dry-state heating of β-lactoglobulin and sugar beet pectin. Food hydrocolloids. pp. 10-18. [Online].
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Qi, P. et al. (2019). Molecular characterization of interacting complexes and conjugates induced by the dry-state heating of β-lactoglobulin and sugar beet pectin. Food hydrocolloids. pp. 10-18. [Online].