Cite
HARVARD Citation
Xu, H. et al. (2019). Effect of chlorogenic acid covalent conjugation on the allergenicity, digestibility and functional properties of whey protein. Food chemistry. p. . [Online].
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Xu, H. et al. (2019). Effect of chlorogenic acid covalent conjugation on the allergenicity, digestibility and functional properties of whey protein. Food chemistry. p. . [Online].