Cite
HARVARD Citation
Wu, X. et al. (2018). Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenols. Food chemistry. pp. 427-434. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Wu, X. et al. (2018). Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenols. Food chemistry. pp. 427-434. [Online].