Cite
HARVARD Citation
Loi, M. et al. (2018). Application of a recombinant laccase-chlorogenic acid system in protein crosslink and antioxidant properties of the curd. Food research international. pp. 763-770. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Loi, M. et al. (2018). Application of a recombinant laccase-chlorogenic acid system in protein crosslink and antioxidant properties of the curd. Food research international. pp. 763-770. [Online].