Cite
HARVARD Citation
Jansens, K. et al. (2019). Conditions Governing Food Protein Amyloid Fibril Formation—Part I: Egg and Cereal Proteins. Comprehensive reviews in food science and food safety. 18 (4), pp. 1256-1276. [Online].
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Jansens, K. et al. (2019). Conditions Governing Food Protein Amyloid Fibril Formation—Part I: Egg and Cereal Proteins. Comprehensive reviews in food science and food safety. 18 (4), pp. 1256-1276. [Online].