Cite
MLA Citation
Xuli Wu et al.. “Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenols.” Food chemistry, vol. 256, 2018, pp. 427–434. http://access.bl.uk/ark:/81055/vdc_100059052705.0x000039
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Xuli Wu et al.. “Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenols.” Food chemistry, vol. 256, 2018, pp. 427–434. http://access.bl.uk/ark:/81055/vdc_100059052705.0x000039