Cite
HARVARD Citation
Xu, W. et al. (2019). Structure and property changes of the soy protein isolate glycated with maltose in an ionic liquid through the Maillard reaction. Food & function. 10 (4), pp. 1948-1957. [Online].
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Xu, W. et al. (2019). Structure and property changes of the soy protein isolate glycated with maltose in an ionic liquid through the Maillard reaction. Food & function. 10 (4), pp. 1948-1957. [Online].